We were running out of gluten free snacks, so today I stirred up a batch of these delicious muffins from the FastPaleo website. They are Josiah's favorite and mine, too! They make a perfect snack to grab and go for church or a playdate. I make mini-muffins because it seems to stretch the recipe a bit, but that most certainly won't work if you have teens eating them. You could make them with Minute Maid real lemon juice and skip the zest, but if you have time, it's certainly worth the extra step to use the real thing!
Coconut oil is a great heart-healthy oil (studies show it can actually improve the ratio of HDL and LDL). Add in the eggs and coconut flour and you have a great high protein and high fiber snack, a wonderful thing to hand to a picky eater.
6 eggs
1/2 teaspoon vanilla
2 lemons, juiced
1/4 cup coconut oil
1/4 cup honey
1/2 cup coconut flour
1/2 teaspoon baking soda
zest from 2 lemons
1/2 tablespoon poppy seeds
Preheat oven to 325 degrees. Line a muffin pan with 12 liners.
In a large bowl, whisk eggs, vanilla, and lemon juice. Melt together the coconut oil and honey; pour into egg mixture and whisk to combine.
In a small bowl, stir together coconut flour, baking soda, and lemon zest. Pour the dry ingredients into the wet ingredients and whisk until smooth. Stir in poppy seeds.
Fill each muffin cup with a scant 1/4 cup of batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan and then remove to a rack to finish cooling.
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