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Gluten Free Lemon Poppy Seed Muffins
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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 :-)


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

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