Strawberry Lemon Poppyseed Muffins
Simple, tasty and …(I know we all dislike this word but) moist! This easy one bowl muffin recipe is a fabulous addition to any springtime brunches or birthday celebrations. Going grainless has become increasingly popular recently as a means of spurring weight loss and reducing symptoms of inflammatory conditions for some people. While this is definitely not the case for all, I love that this recipe uses whole food based flours (almond and coconut) that provide more nutrients and fiber than their basic gluten free, processed counterparts made from rice/potato/etc. Did you know the peel of a lemon contains a boatload more of vitamin C, magnesium and potassium than the juice? Grate the peel into foods/drinks more often to reap the healing and detoxing benefits of lemons!
What you need:
1.5 cups almond flour
1/4 cup coconut flour
1 tsp baking soda
3 T poppy seeds
pinch of sea salt
2 T fresh lemon juice
2 tsp fresh lemon zest (make sure to use an organic lemon)
3 eggs (room temp)
3 T real maple syrup
3 T non dairy milk (I used so delicious coconut unsweetened vanilla)
2 T melted coconut oil
1 tsp vanilla extract
1 cup chopped organic strawberries
optional but recommended: 1 tsp lemon extract
How you do it:
Preheat oven to 325°
Grease muffin tin or fill with paper muffin cups
Mix all wet ingredients together in a bowl (lemon juice/zest, eggs, syrup, milk, melted oil, extracts)
Mix all dry ingredients together in a separate bowl (flours, baking soda, poppy seeds, salt); mix wet into dry ingredients
Fold in strawberries
Let batter set for 10 minutes (batter should be thicker and scoopable vs. pourable; add more milk if needed to thin out a bit)
Spoon into muffin tins filling almost to the top
Bake for 20-25 minutes or until knife comes out clean and edges are starting to brown.
Let cool and then serve! (Stores well in the freezer or a few days in the fridge)
I enjoyed them in this dairy free, grain free coconut yogurt bowl.
