Lemon Poppy Seed Muffins

I have always been a big fan of lemon flavored food. It started as a baby, asking for more lemon juice concentrate (surprising my family who just wanted to see how I would handle the sour flavor),  and it hasn't stopped. So when  we adapted these Lemon Poppy Seed Muffins for the SCD from ElanasPantry.com, I was very happy to discover an SCD muffin that has a great lemon flavor.

Using coconut flour in the recipe allows for a very bread-like texture, light and fluffy just like the good ol' days. 

But beware -  they are addictive! I usually double the recipe and they are gone within a day or two, between me and the boys. If you freeze them right away they might last a tad bit longer, and would serve as a great quick side for breakfast with eggs and fruit.

The picture shows regular sized muffins, although the recipe makes mini muffins. If you decide to make regular sized muffins, double the recipe and cook them a little longer - until they are cooked all the way through and golden brown around the edges.

The mini muffins are cute, and would be a nice side at a brunch or party.

This recipe originally appeared in our November/December web magazine, "I Want to Thrive!"

Lemon Poppy Seed Muffins
Makes 18-20 mini muffins

Ingredients:
1/4 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 eggs
1/4 cup honey
1/4 cup grape seed oil
1 Tablespoon zest of lemon peel
1 Tablespoon poppy seeds

Directions:
Combine coconut flour, salt, and baking soda and set aside.

In a large bowl, blend together eggs, honey, oil, and lemon zest. Blend dry ingredients into the egg mixture. Fold in poppy seeds.

Spoon one scant Tablespoon of batter into each greased mini muffin cup. Bake at 350 degrees for 8 to 10 minutes.

Here's the printable!

Let me know how you like them - enjoy!