Lemon Poppy Seed Muffins Made With Coconut Flour (Gluten Free)

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I’ve had coconut flour sitting up in the cabinet for about 6 months now.  I bought it because it’s good for you, it’s gluten-free, high in fiber and protein, and I wanted to bake with it.

I hadn’t done a thing with it, so I looked up “Recipes using coconut flour” and got some pretty good results, but in the end I went with these delicious muffins.  I normally associate lemon with summer time, but since the weather has been ridiculously nice lately, I figured these were appropriate.

The consistency of the muffins was really thick and dense.  I didn’t know what to expect since I had never baked with coconut flour before, but I was pleasantly surprised.  The coconut flavor is pretty predominant in these, but I think that’s a good thing.

Have you baked with coconut flour before?  What did you think of it?

Lemon Poppy Seed Muffins Made With Coconut Flour
Elana’s Pantry

¼ cup coconut flour
¼ teaspoon sea salt

¼ teaspoon baking soda
3 eggs
¼ cup honey

¼ cup oil

1 tablespoon lemon zest
1 tablespoon poppy seeds


  1. In a medium bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, blend together eggs, honey, oil and lemon zest
  3. Blend dry ingredients into wet.
  4. Fold in poppy seeds.
  5. Spoon 1 tablespoon of batter into each greased mini muffin cup.
  6. Bake at 350° for 8 to 10 minutes.
  7. Cool and serve.


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