I mean, why do poppyseeds get to have all the fun 🍋? These are naturally gluten free and can be easily adapted to paleo and even keto diets.

I know I’m biased, but these were really tasty. Subtlety sweet, lemony fresh, filling and fiber packed without tasting like it… A great brekkie (or snack) for me and the kiddos. Great with tea as well.

These muffins are dense and filling because coconut flour is the ONLY flour used in these muffins. An endeavor I had previously thought was impossible. Coconut flour, has been a tough, intimidating ingredient for me. It has SO much texture and soaks up so much moisture, I had almost given up on using it as a primary flour source, but it works beautifully here.

My husband, who hates all things coconut, accidentally popped one of these into his mouth and before I could warn him said, “wow! These are really good! I like the lemon” 🤣. I was flabbergasted. Zero clue the coconut flour was even there!

Anyhow. I’ve seen all the memes about food bloggers and their life stories before the ingredients, but I wanted to be up front and give a little background! It helps! I’m working on a video in case you’re a visual person like me! I hope to have it up within the week 🥰

Anyhoo. Without further ado. Here is the recipe:

Ingredients:

• ¼ cup coconut oil, melted
• 3 eggs, large
• 1/3 cup honey
• ¼ cup coconut milk or water
• 1/3 cup applesauce
• 1 teaspoon vanilla
• zest of 1 lemon
• juice of 1 lemon
• 3/4 cup Pamela’s Coconut Flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• pinch salt
• 1C Blueberries

Directions:

1. Preheat oven to 350°. Prepare standard size muffin pans by lining with paper liners and spraying them well with nonstick cooking spray.
2. In a medium bowl, mix together coconut oil, eggs, honey, coconut milk, and vanilla.
3. Add Coconut Flour, baking powder, baking soda, salt and stir to combine.
4. Add Blueberries and fold in gently… feel free to add more than 1C. What is measuring when blueberries are involved?…
5. Scoop into muffin pans, filling almost to the top. Bake about 25 minutes, or until a toothpick comes out clean and the tops are a golden brown.

I’m proud of these because I’m pretty sure they are my first successful foray into baking with coconut flour. I haven’t had much luck with coconut flour. The consistency is tough for me and always comes out really thick, then it doesn’t bake nicely. It’s frustrating. But enough about that. These have re-inspired to start cooking with coconut flour.

The lemon flavor here is subtle, but definitely noticeable. If you want a powerful lemon flavor, you could add some lemon extract. My kiddos and I thought it was a bit strong but I wanted to offer it as an option!

These muffins are pretty dense and filling because of the fat and fiber in the coconut flour. They are delicately sweet and make a great breakfast or snack, really. I love having these with tea midday! I often make a double batch and then freeze them for breakfasts on the go. I might try to add some collagen powder for added protein, gut health and nutritional in the future, but I didn’t want to play around with supplements until I felt like I nailed the muffin recipe and I think I did here! I’d love it if you let me know what you think!