These muffins were a long shot. I admit, I am not the best baker without loosely following a recipe. I don’t understand the science behind the chemical reactions that take place when baking and really, unless you do, you can’t just pop a recipe out of nowhere because it would be a big FAT fail. LOL
BUT, somehow, on a desperate Monday morning when I had the urge to bake and knew I wanted lemon poppyseed muffins but could not find a recipe that was nutrient dense, appropriate for breakfast, I whipped these babies up and they were a huge HIT! YAY! No wasted ingredients!
Protein Lemon Poppyseed Muffins
(Gluten-Free, Refined Sugar Free, Grain-Free)
6 organic eggs
1/3 cup of full fat plain yogurt (can use dairy free yogurt)
1/4 cup of lemon juice
1/3 cup coconut sugar or pure maple syrup
1 stick of grass-fed butter, softened
3 tsp vanilla extract
1 cup coconut flour
2 tsp baking powder
3 tbs poppy seeds
Preheat oven to 350 degrees and pop in some baking cups into a 12 hole muffin tin.
Beat eggs together and add in yogurt, lemon juice, sugar, and vanilla and mix with hand mixer on low speed until smooth.
Add coconut flour and baking powder and mix until smooth batter forms.
Fold in poppy seeds.
Pour batter into prepared muffin tin and bake for 20-30 minutes or until the muffins are spongy, not gooey, and firm.
Perfect while warm with some butter on top!
Coconut flour-Coconut flour is high in fiber leading to healthy bowels and colon. It also helps keep you fuller for longer without any blood sugar crashes. It has a great amount of protein (4 grams per 1/4 cup) and it also is noted for it’s anti-inflammatory properties because of it’s perfect omega 3 to omega 6 ratio.