MEMBER RECIPE

Gluten Free Lemon Poppy Seed Muffins Recipe

Difficulty: Easy | Total Time: 16-20 minutes | Active Time: | Makes: about 24 mini-muffins

We will be making these gluten free lemon poppy seed muffins at my class on March 17th at the Culinary School of the Rockies. I am sharing the recipe here for those of you that won’t be able to make it :-)

INGREDIENTS
  • ¼ cup coconut flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 3 eggs
  • ¼ cup agave nectar
  • ¼ cup grapeseed oil
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds
INSTRUCTIONS
  1. In a medium bowl combine coconut flour, salt and baking soda
  2. In a large bowl blend together eggs, agave, oil and lemon zest
  3. Blend dry ingredients into wet
  4. Fold in poppy seeds
  5. Spoon 1 tablespoon of batter into each greased mini muffin cup
  6. Bake at 350° for 8 to 10 minutes
  7. Cool and serve

Member recipes are not tested by the CHOW food team.