Are you ready to indulge in a guilt-free treat that bursts with flavor and vitality? Say hello to our Healthy Paleo Lemon Poppyseed Mini Muffins! Perfectly moist and irresistibly zesty, these delightful bites are not only a fantastic snack but also a wholesome breakfast option that will leave you feeling energized. With just a few simple ingredients and a quick 25-minute prep time, you’ll be savoring these mini muffins in no time. Whether you're following a paleo diet or just looking for a deliciously healthy option, these muffins are sure to become a staple in your kitchen. Let’s dive into this refreshing recipe that will tantalize your taste buds and brighten your day!
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup honey or maple syrup
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 lemon, zested and juiced
- 1 tablespoon poppy seeds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup mini muffin tin with silicone liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk together thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together eggs, melted coconut oil, honey (or maple syrup), fresh lemon juice, and lemon zest until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix, as this can result in dense muffins.
- Fold in the poppy seeds, distributing them evenly throughout the batter.
- Using a small cookie scoop or tablespoon, carefully fill each mini muffin cup about 3/4 full with the batter.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Measure Accurately: For the best results, make sure to measure your almond and coconut flour accurately. Too much flour can lead to dense muffins, while too little can cause them to fall apart.
- Fresh Ingredients: Use fresh lemons for zest and juice to maximize flavor. The zest adds a wonderful aromatic quality that elevates the muffins.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to tough muffins.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 12-minute mark. They’re done when a toothpick comes out clean and the tops are lightly golden.
- Cooling Time: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set properly and prevents sticking.
- Storage: Keep your muffins in an airtight container to maintain their freshness. They can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- Variations: Feel free to experiment by adding other ingredients like chopped nuts or dried fruit for an extra twist!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 8g
Protein: 4g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 35mg
