Lemon Poppy Seed Mini Muffins (Gluten-Free, Dairy-Free)

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Citrus is a rich source of bioflavonoids which can promote detoxification and fight against cancer. The nobiletin found in citrus peels and ascorbic acid (vitamin C) are compounds that have antiangiogenic properties virtually starving off the fuel source of tumors at the level of the vessel. The vitamin C found in lemon plays a crucial role in our stress response as our adrenal glands are the most concentrated storage tissue and can play a role in the prevention of colds and flu!

These mini muffins are as cute as can be and are jam-packed with classic lemon poppy seed flavor without all the carbs and gluten! The bite-sized factor makes them a hit for school lunches and means you can easily control your portion and have just one as an after-meal treat or two with a dollop of coconut butter, ghee or butter for a more hearty snack.

Further Food Nutritionist Commentary:

Using raw honey in place of refined sugar is an excellent way to add amino acids, antioxidants, and trace amounts of vitamins and minerals to dishes in need of a little sweetness. Antioxidants can help lower blood pressure, reduce the risk of heart disease, and also reduce signs of aging. Delicious and good for you too!

By Camryn Goldstein

Lemon Poppy Seed Mini Muffins (Gluten-Free, Dairy-Free)

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 12

Ingredients

2 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
3 pasture-raised eggs
1/8 cup raw local honey
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
1/2 cup lemon juice
Zest of 2 lemons
2 tablespoons poppy seeds

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a mini muffin pan with unbleached liners.
  2. In a large bowl, combine almond flour, coconut flour, sea salt, and baking soda.
  3. In a separate bowl whisk eggs, honey, vanilla, coconut oil, lemon juice, and zest until smooth.
  4. Slowly fold into the dry ingredients and stir to combine. Add the poppy seeds and stir until evenly distributed.
  5. Scoop heaping tablespoons into mini muffin pan and bake 15-18 minutes until golden brown and a toothpick comes out clean. If using regular sized muffin pan these should take around 25-30 minutes to bake.
Preheat the oven to 350 degrees Fahrenheit and line a mini muffin pan with unbleached liners. In a large bowl, combine almond flour, coconut flour, sea salt, and baking soda. In a separate bowl whisk eggs, honey, vanilla, coconut oil, lemon juice, and zest until smooth. Slowly fold into the dry ingredients and stir to combine. Add the poppy seeds and stir until evenly distributed. Scoop heaping tablespoons into mini muffin pan and bake 15-18 minutes until golden brown and a toothpick comes out clean. If using regular sized muffin pan these should take around 25-30 minutes to bake.

Nutrition Information

Per Serving:  Calories: 191; Total Fat: 16 g; Saturated Fat: 5 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 46 mg; Sodium: 205 mg; Potassium: 41 mg; Carbohydrate: 9 g;  Fiber: 3 g; Sugar: 4 g; Protein: 6 g
Nutrition Bonus:
Vitamin C: 9%; Vitamin A: 2%; Calcium: 7%

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