Monday, September 9, 2013

Paleo Lemon Poppyseed Muffins

Alright folks, I found another good one. I just bought a new cookbook called Paleo Indulgences, by Tammy Credicott, and she actually lives in Bend, Oregon (where I live) which I found out after I bought the book from Amazon. Anyway, they are healthy- dairy free, gluten free, refined sugar free, and they are seriously the best lemon muffins I've ever had. They are moist, they stay together and dont crumble, and are insanely flavorful, and sweet. They are very simple and only took me about 15 min to make. I am not too crazy about Lemon flavors in desserts or pastries, but holy cow these are amazing. Try 'em out! 

The Paleo journey continues...

Paleo Lemon Poppyseed Muffins


  • 1/3 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs
  • 1/4 cup (100% real) maple syrup
  • 2 tsp pure vanilla extract 
  • 2 Tbsp fresh lemon juice – about 1 lemon
  • 2 tsp lemon zest – about 1 lemon
  • 1/4 cup coconut oil, melted
  • 2 tsp poppy seeds


  1. Preheat your oven to 350 degrees F.
  2. Sift the dry ingredients together into your mixer’s bowl.
  3. Add everything else except for the coconut oil and poppy seeds. Mix to combine.
  4. Pour in the coconut oil, while the mixer continues to run on low.
  5. Add the poppy seeds.
  6. Divide the batter into 6 muffin cups. Fill about 2/3 full.
  7. Bake 21-25 minutes.
  8. Cool in the muffin cups for about 5 minutes, then remove and serve.

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