+[sunny treat]+

Trying out a combination of a few grainfree/sugarfree recipes for teatime, I settled on these ingredients and quantities.  The girls and I gobble these up as quick as they come out of the oven!

High in protein and fiber, and lower in sugar than most, these muffins are great with a spot of afternoon (or morning, or midnight) tea.

GFSF Lemon Poppy Seed Muffins

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 + 1tsp lemon juice
1 tablespoon poppy seeds

  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 and juice
  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 for 24 mini muffins or 15 minutes for regular muffins.


*recipe from the fabulous Elanas pantry