Paleo Lemon Poppyseed Mini Muffins
Healthy paleo lemon poppy seed muffins are your answer from everything to Easter brunch to your weekday school morning breakfast rotation!
Prep Time5 mins
Cook Time11 mins
Total Time16 mins
Servings: 24 mini muffins
- 3 eggs
- ¼ cup raw honey This is mildly sweet - you can taste the batter and add more to taste if you like. I get raw honey from a local farmer. If you don't have access, THIS is a good brand.
- 1/3 cup avocado oil Melted coconut oil or butter should work too
- ¼ cup juice from a lemon this has been 1 medium/large lemon for me
- 2 tsp almond extract Vanilla extract would be nice too if you can't have nuts or don't have almond extract around
- 1/3 cup coconut milk
- 1 cup cassava flour
- ¼ cup grassfed collagen
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 heaping tbsp lemon zest this has been the zest of 1 lemon for me.
- 1 tbsp poppyseeds optional if you don’t like them
Pre-heat the oven to 375 degrees and grease your mini muffin pan. I like to use this avocado oil spray for ease, but you could dip a paper towel in some avo oil to wipe the pan. Blend the eggs, honey, oil, lemon juice, and almond extract for 1 minute on high. I have been making my batter right in my 4-cup liquid measuring cup to make for easy pouring right into the muffin pan – it fits perfectly. A small mixing bowl works too.
Add the coconut milk, cassava flour, collagen, baking soda, salt, lemon zest, and poppy seeds, and blend on low until combined.
Pour the batter into the greased muffin pan and bake at 375 for 11 minutes. Let the muffins cool in the pan for a few minutes before turning out onto a cooling rack to cool the rest of the way. To freeze the muffins, let them cool completely before putting into freezer safe bags.