lemon poppyseed muffins (grain free, scd diet)
these fluffy lemon-flavoured muffins are filled with poppyseeds and they make the perfect breakfast companion or mid-day snack.
Servings: 14 muffins
Ingredients
- 1 cup coconut flour
- 1/2 cup coconut oil sub butter or grapeseed oil
- 1 cup honey
- 6 eggs
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tbsp lemon zest approx 1 lemon zested
- 4 tbsp squeeze of fresh lemon juice freshly squeezed (one whole lemon)
- 1 tbsp poppyseed
Instructions
- using a large bowl add the coconut flour, baking soda, zest, and combine.
- add in the rest of your wet ingredients; honey, oil, vanilla, lemon juice, ending with the eggs, and combine everything well until it forms a thick batter.
- once the wet ingredients are mixed in well, fold in the poppyseeds.
- pour batter in a prepared muffin tray, lined with parchment paper cups. it will make approx 14 muffins.
- bake at 350 for 25 mins. remove from oven and allow to cool.