Bake: 12-16 minutes.
Wellness recipe
Lemon & Poppy Seed Mini Muffins
Small almond flour muffins with lemon zest and poppy seeds.
DifficultyModerate
TasteLemony and lightly sweet
Best timeAfternoon
Prep time15 minutes
Makes12 mini muffins
The recipe
Ingredients
- 2 tbspCoconut oil-250mlAvailable in our shop
- 125 gAlmond Flour 500gAvailable in our shop
- 45 gCoconut Sugar300gAvailable in our shop
- 1 tbspPoppy Seeds 250gAvailable in our shop
- 2 largeEggPantry ingredient
- 1 tspBaking PowderPantry ingredient
- 1 mediumLemonPantry ingredient
Method
How to make it
- 1
Heat the oven to 175 C and line a 12-hole mini muffin tin.
- 2
Combine the almond flour, poppy seeds and baking powder.
- 3
Whisk eggs, coconut sugar, cooled oil, lemon zest and juice. Stir into the dry ingredients just until combined.
- 4
Divide between the cups and bake for 12-16 minutes, until the tops spring back and a skewer comes out clean.
Herbal spotlight
Ingredient in focus
CD0013
Almond Flour 500g
Almond flour makes a tender crumb with a mild nutty flavour.
Ingredients & products
Everything used in this recipe
Shop productBI0005
Coconut oil-250ml
Coconut oil, melted and cooled slightly
In store: Available
Shop productCD0013
Almond Flour 500g
Almond flour
In store: Available
Shop productCD0015
Coconut Sugar300g
Coconut sugar
In store: Available
Shop productNC0014
Poppy Seeds 250g
Poppy seeds
In store: Available
Recipe pantryRP0002
Egg
Eggs, at room temperature
Used in the recipe—not sold in the shop.
Recipe pantryRP0010
Baking Powder
Baking powder
Used in the recipe—not sold in the shop.
Recipe pantryRP0017
Lemon
Lemon, zest plus 2 tbsp juice
Used in the recipe—not sold in the shop.