Spring Has Sprung with Paleo Lemon Poppy Seed Muffins!
Rated 5.0 stars by 1 users
Servings
12
Prep Time
5 minutes
Cook Time
25 minutes
Spring is in the air, and what better way to celebrate than with sunshine-bright muffins bursting with lemon flavor and a hint of poppyseed crunch? These Paleo Lemon Poppy Seed Muffins are not only delicious, but they're also grain-free and gluten-free thanks to the magic of cassava flour!
Cassava flour, a fantastic alternative to wheat flour, is a great choice for Paleo baking. Derived from the cassava root, it's naturally grain-free and paleo-friendly, making it perfect for those following a specific dietary lifestyle. While cassava flour can't replace wheat flour in every recipe (it has different properties), it excels in baked goods like muffins, pancakes, and even some breads!
This recipe is super easy to whip up, and requires no fancy cassava flour products – just pure, unadulterated cassava flour. So, ditch the store-bought mixes and preheat your oven, because lemony muffin magic awaits!
Enjoy these Paleo Lemon Poppy Seed Muffins for a healthy and delicious breakfast treat, a perfect afternoon snack, or even a delightful dessert! They're sure to become a springtime staple in your kitchen.
Author:Tonomi Super Foods
Ingredients
-
1 1/2 cups Tonomi cassava flour (see tips for alternatives)
- 1/4 cup almond flour (optional, for extra richness)
- 1/4 cup Tonomi tapioca flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons poppy seeds
-
3 large eggs
- 1/3 cup maple syrup (or honey for a more floral sweetness)
- 1/3 cup melted coconut oil (or avocado oil)
- 1/2 cup unsweetened almond milk (or any dairy-free milk)
- 2 tablespoons lemon juice (freshly squeezed for best flavor)
- 1 tablespoon lemon zest
Wet Ingredients
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the dry ingredients in a large bowl: cassava flour, almond flour (if using), tapioca flour, baking powder, baking soda, and sea salt. Add the poppy seeds and toss to coat.
- In a separate bowl, whisk together the wet ingredients: eggs, maple syrup, melted coconut oil, almond milk, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Don't overmix!
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Recipe Note
Tips:
If you can't find cassava flour, you can substitute it with a combination of equal parts almond flour and Tonomi tapioca flour. However, the texture and flavor may vary slightly.
Feel free to adjust the amount of maple syrup based on your desired sweetness preference. You can also substitute honey for a more floral sweetness.
For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
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