On a rainy day, sometimes you need to make your own sunshine. These lemon poppy seed muffins are light, fluffy and just about as happy as a muffin can be. Coconut flour and coconut oil work really well with lemon, as the subtle sweetness of the coconut pairs perfectly with the tart citrus flavor.
I kept these grain-free muffins dairy-free as well by making my own dairy-free “buttermilk,” but you could use traditional buttermilk or melted butter in lieu of the coconut oil. For sweetness, either raw honey or maple syrup would work well.
Paleo Lemon Poppy Seed Muffins
1 tbs. apple cider vinegar
½ cup unsweetened non-dairy milk
½ cup coconut flour
2 tbs. poppy seeds
¼ tsp. baking soda
pinch of salt
Zest of juice of 1 lemon
1 tsp. vanilla extract
½ cup raw honey or pure maple syrup
1/4 cup melted coconut oil
Preheat oven to 350º. Line a muffin tin with paper or paper liners.
Combine apple cider vinegar and milk in a medium bowl and set aside.
In the bowl of a stand mixer, combine thoroughly coconut flour, poppy seeds, baking soda, salt, and lemon zest.
To the bowl with the milk mixture, add the lemon juice and zest, vanilla, sweetener, eggs and coconut oil. Combine with a whisk.
Pour wet ingredients into dry and mix well. Allow mixture to sit for about 5 minutes.
Pour batter into lined muffin tin ¾ way to the top.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool fully before removing from muffin tin.