March 21, 2014

Paleo Lemon Poppyseed Muffins

20140321-112954.jpg

Last weekend we were in a local cafe and Jared saw someone tucking into a big lemon poppyseed muffin. He looked at me… ‘You know what I could go for sometime?’

‘A lemon poppyseed muffin?’

‘Is there a way we could do a happy healthy version?’ He made sure he included the ‘happy’ part; no unsweetened, taste compromised versions needed.

I love the kitchen. It’s not a sacrifice for me to cater to Jared’s requests , it’s fun and my favorite creative outlet, so fueled by his suggestion, and proud of my man for not choosing one of the less friendly cafe muffins, I went home and straight to the kitchen. I didn’t have poppy seeds so the first version happened without them. I made 3, left them in the oven while I hit the gym and asked Jared to take them out. When I came home he was gone and I was met with an empty cooling rack… I guess they didn’t turn out too bad then 😉

After hearing Jared’s feedback we went for Round 2: extra eggs, poppy seeds, a little more baking powder and zest as well as juice.

This recipe was the result. Our freezer is now packed with these as I’m on a plane to London and they were Jared’s breakfast of choice for while I’m away.

1/2 cup local raw honey
1/2 cup freshly made/gently melted coconut butter or coconut oil
4 eggs at room temperature
Juice and rind of one large lemon
1/2 tsp vanilla
3 cups cashew meal
2 tbsp coconut flour
2 tbsp arrowroot starch
2 tbsp poppy seeds
3tsp baking powder
Pinch salt

Makes 10 mid sized muffins

Preheat the oven to 350F and line a muffin tin. I like to use squares of good natural parchment paper rather than cupcake cases for muffins (but if I do use cups I like these ones for being unbleached and eco friendly!).

Mix the honey and coconut butter until well combined then one by one beat in the eggs. Add in the lemon zest and juice with the vanilla beating again.

In a separate bowl mix together all of the dry ingredients and then fold into the wet mixture with a spoon until combined.

Spoon the muffin mixture into lined muffin tins and bake for 30 mins or until the tops are browning and they are springy to the touch.

Cool them (after you’ve eaten some warm of course)  and then store in an airtight container. I wrapped them individually and froze them for easy breakfasts while I’m gone.

Enjoy!

SHARE THIS POST

5 Responses to “Paleo Lemon Poppyseed Muffins”

Related Posts

Chocolate Raspberry Brownies

Cakes, Desserts

First up a little sidenote: I thought it would be fun to make these in a skillet too, and then got totally carried away looking at skillets… it happens to me often 😉…

Thick + Fluffy Oat Pancake Stacks!

Breakfast ideas

INGREDIENTS 1.5 C oats 2 T coconut flour 2 tsp (packed) Aluminum free baking powder 1/2 tsp vanilla 1 tsp cinnamon (optional) 2 medium sized ripe bananas 3 eggs 2-4T…

Breakfast for Breakfast, Lunch and Dinner! (Grain free, gluten free, dairy free option)

Breakfast ideas

This is one of three meals I put together to help people create budget friendly meals! Each one in the series costs less than $3 per serving, and the recipe…

Wholewheat Croissants

Breakfast ideas

Croissants are just not as difficult as I thought they would be. And 35p for an organic freshly baked wholewheat croissant is unbeatable so making our own is a great…

SPROUTED CHICKPEA CHOCOLATE HUMMUS

Desserts

Some of you will love this not hugely sweet deliciousness… some of you will think it’s really weird and should never happen, we’re all #teamchocolatehummus over here so here’s what…

A more traditional (and flexible!) chocolate cake

Cakes, Desserts

Last weekend we had the whole extended family at our house for a family reunion.  There was everything to celebrate so we wanted a giant chocolate cake for dessert (there…