You’ll love the texture and the flavor of these lemon poppy seed muffins with coconut. These high-protein muffins are a nutritious creation that fit with a healthy gluten-free lifestyle.
- ¾ cup coconut flour
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ¼ cup poppy seeds
- ¼ cup cacao nibs
- 7 eggs
- Zest & juice of one Meyer lemon
- 1⁄3 cup coconut oil, melted
- ½ cup agave or maple syrup
- 2 teaspoons vanilla extract
- ½ cup plain fat-free Greek yogurt
- Shredded coconut to garnish (optional)
Preheat oven to 350° F. Grease a 12-muffin tin.
In bowl, mix all dry ingredients.
In a separate bowl, mix the wet ingredients.
Pour the dry ingredients into the wet and stir to combine.
Evenly portion out the batter into muffin tin and bake for 20 minutes. Remove from oven and cool on cooling rack for 10 minutes. Remove muffins from tin and continue to cool on cooling rack.
Calories: 220, Carbohydrates: 17 g, Protein: 7 g, Fat: 14 g, Cholesterol: 95 mg, Sodium: 150 mg, Fiber: 4 g
Elizabeth Nyland grew up on Vancouver Island, on the West Coast of British Columbia, Canada, enjoying all the natural bounty her hunter/fisher/gardener parents could provide. She is the author of Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living.
Recipe reprinted with permission from Cooking with Coconut Oil by Elizabeth Nyland (The Countryman Press, 2014)