Lemon & Poppy Seed Muffins

Lemon & Poppy Seed Muffins
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I love a good lemon cake, something about the tanginess combined with sweetness, and Lemon & Poppy Seed is one of my favourite combinations.  The poppy seeds add a kind of savoury nuttiness which just works so well with the lemon.  These Lemon & Poppy Seed Muffins are made without any refined ingredients so they are perfect for anyone avoiding sugar or flour.  Made with almond flour (ground almonds) and using honey as a sweetener they are dense and sticky and great with a cup of tea or as a snack.  Lemon is such a springtime flavour that these muffins are just perfect at this time of year.        Lemon & Poppy Seed Muffins by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Paleo, SCD, Vegetarian

How to make Lemon & Poppy Seed Muffins

They really are so easy to make, it’s a one-bowl mix and everything is just stirred together.

Start by pre-heating the oven to 180C (350F) and line a muffin tray with muffin cases.

Zest and juice the lemons.  I zest them by grating them on the fine side of a grater – make sure you don’t  grate too deep and get the white pith as it can be bitter.  You just want the yellow rind.

Then in a mixing bowl, add the almond flour (ground almonds), melted coconut oil, poppy seeds, vanilla essence, honey and eggs.  Mix in the lemon juice and lemon zest and stir everything together.  Finally, add the bicarbonate of soda, mix well again and spoon the mixture into the muffin cases.

Pop the tray into the oven for 12-15 minutes.  Watch carefully that the tops aren’t getting too brown as almond flour can burn quite easily.  If the tops start to brown before the muffins are ready, cover with a piece of tin foil to prevent further browning.

They’re ready when a skewer inserted in to the muffin comes out clean.

Remove them from the muffin tray and allow them to cool on a wire rack.

They will keep in an airtight container for about a week or they can be frozen.  You could always make double the amount and freeze half.  It’s always a good idea to have muffins in the freezer for those moments when you’re desperate for a sweet snack!Lemon & Poppy Seed Muffins by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Paleo, SCD, Vegetarian

If you liked these I’m sure you’ll love my Carrot, Date & Pecan Muffins.  Made with a similar recipe they are also grain, gluten and refined sugar-free.Lemon & Poppy Seed Muffins by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Paleo, SCD, Vegetarian

Lemon & Poppy Seed Muffins by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Paleo, SCD, Vegetarian

Lemon & Poppy Seed Muffins

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread & Baking, Dessert, Snacks
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Primal, Refined Sugar-Free, SCD, Vegetarian
Servings 12 muffins

Ingredients
  

  • 200 g almond flour (2 cups) (ground almonds)
  • 2 eggs
  • 3 lemons zested
  • 1/4 cup lemon juice
  • 1 tbsp vanilla essence
  • 2 tbsps poppy seeds
  • 1/4 cup coconut oil make sure it is in a liquid state - melt if necessary
  • 1/2 cup honey
  • 1/2 tsp bicarbonate of soda

Instructions
 

  • Preheat oven to 180C (350F).
  • Line a muffin tin with muffin cases.
  • Zest and juice the lemons.
  • Add the almond flour (ground almonds) to a mixing bowl along with the melted coconut oil, poppy seeds, eggs, vanilla essence and honey.
  • Add in the lemon juice and zest and mix well.
  • Add the bicarbonate of soda and mix well again.
  • Spoon the mixture into the muffin cases.
  • Cook in the oven for 12-15 minutes or until a skewer comes out clean after it's been inserted. Keep an eye on the muffins as almond flour tends to burn quite easily. If the tops look like they are starting to brown too much, cover with a piece of tin foil.
  • Remove from the oven and allow to cool on a wire rack.

Allergy & Dietary Information for Lemon & Poppy Seed Muffins

This recipe for Lemon & Poppyseed Muffins is Grain-Free, Gluten-Free, Refined-Sugar Free & Dairy-Free.  It’s also suitable for SCD (Specific Carbohydrate Diet), Vegetarian, Primal & Paleo Diets.

See my Products Page for Ingredients & Bakeware that I recommend.

Pin it for laterLemon & Poppy Seed Muffins by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Paleo, SCD, Vegetarian

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