These high-protein muffins are so easy to make, and they're oh-so soft and tasty. They are best served warm with some butter, but they are also great chilled. I often freeze them, so I have some on hand for a quick and nutritious snack.
INGREDIENTS:
- 1/2 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 6 eggs
- 1/2 cup raw honey
- 1/2 cup extra virgin coconut oil, melted
- The zest of 1-2 lemons (depending on how 'lemony' you like them)
- 1 1/2 tablespoons poppy seeds
DIRECTIONS:
1. In a medium bowl, combine coconut flour, salt, and baking soda.
2. In a large bowl, blend together eggs, honey, coconut oil (melted, but cooled), and lemon zest. Add dry ingredients into wet, and stir. Fold in poppy seeds.
3. Spoon batter into muffin cups, filling them about 3/4 full. Bake at 350 degrees for 12 minutes, or until toothpick comes out clean. Remove muffins and placed on a cooling rack. Cool slightly, and enjoy!
(It's possible that the coconut oil will pool on the bottoms of these muffins after baking. If this occurs, just wipe the bottoms with a paper towel.)
Makes approximately 1 dozen muffins.
(Recipe adapted from here)
Yummers!
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