Healthy Lemon Poppyseed Muffins

I love making raw cakes but sometimes I just want to bake something. I got given a big bag of organic homegrown lemons this weekend and decided to put them to good use in this healthy lemon & poppy seed muffins. This recipe is grain free, dairy free and refined sugar free. I have used coconut flour and used coconut milk for a healthier paleo version of an old favourite.

Ingredients: makes 6

• 1 cup of coconut flour
• 3 eggs
• 300 ml coconut milk
• 2 tbsp chia seeds
• 2 tsp of baking powder
• 1 tbsp poppy seeds
• 1/2 cup rice malt syrup ( or any other sweetener)
• juice of 1 lemon
• zest of 1 lemon
• pinch of salt

Instructions:

1. Pre heat oven to 200 degrees and grease a muffin tray with coconut oil;
2. Mix coconut milk, chia seeds and poppy seeds on the side;
3. In a separate bowl mix coconut flour, baking powder and eggs;
4. Mix in rice malt syrup and coconut milk mixture;
5. Wash lemon and zest using a grater then juice the lemon and mix it with the rest;
6. Pour dough in your muffin tray and leave to cook in the oven for 40 min or until a skewer comes out clean. 

Enjoy! xx

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