Lemon poppy see mini muffins yum! We are so excited to introduce Brooke, our new guest food contributor from Bits of BB . Here’s a little bit about Brooke, she’s a darling wife and momma of two with a passion for cooking and baking clean meals and treats for her entire family to help keep them healthy! They have a few food intolerances which is what started her journey of cooking clean meals for them…you can follow her on instagram @bitsofbb, as she shares her inspiring recipes! Today she’s sharing these yummy lemon poppy seed mini muffins. See the recipe below.
She says, “Something about Spring has me squeezing in all of the fresh flavors I can. This Lemon Poppy Seed Mini Muffin recipe is no exception! These muffins are light, fluffy, moist, and kid approved! As a mom I strive to get the best ingredients into what my family eats. This recipe is gluten free, dairy free, refined sugar free, and vegan friendly so I don’t mind at all if my littles snag one to eat with breakfast or after dinner for dessert!!”
Lemon Poppy Seed Mini Muffins
Makes 24
Ingredients:
4 TBS of flaxseed meal
12 TBS of water
3/4 C of coconut flour, sifted
1/2 tsp of baking powder
1 pinch of sea salt
1/3 C of agave or grade B pure maple syrup
2 TBS of pure vanilla extract
The zest of one small lemon
2 TBS of fresh lemon juice, minimum (we like to make ours extra lemony!)
1/3 C of melted coconut oil
3 tsp of poppy seeds
Directions:
1. Preheat oven to 350°F
2. In a bowl add the flaxseed meal and water. Beat to combine and set aside for 5 minutes, mixing on occasion when the mixture separates. This is an egg substitute that is perfect for those who are vegan or have allergies!
3. In a mixing bowl add the dry ingredients: coconut flour, baking powder, and sea salt. Mix to combine.
4. Add the flaxseed mixture, the agave, vanilla extract, lemon zest, and lemon juice to the dry mixture. Beat well to combine! Add more lemon juice if desired.
5. Add in the coconut oil and poppy seeds, mixing to combine. Mixture should be light and spongey feeling, easily moulded.
6. Line your mini muffin tin with liners. 7. Scoop dough out by the TBS and roll into a ball in your hand. Place dough in liners and press down slightly on each to fill the mould better.
8. Bake for 22-24 minutes. Remove from oven and allow to cool for 5 minutes. Enjoy!
It says that the flaxseed meal and water is used as an egg substitute. If you don’t have issues with eggs, can egg whites or whole eggs be used instead? How much would you use?