Lemon Poppy Seed Muffins|Grain Free

Picked some lemons from a friend’s tree and couldn’t resist these yummy treats for our breakfast. Used a flax egg instead of the original 3 eggs called for to make sure we got enough Omega-3s and served with scrambled eggs & mandarin slices for our protein & live food.

 Ingredients

1 cup coconut flour
1 tsp Celtic Sea Salt
1 tsp Baking Soda
9 Eggs
3 Tbsp Ground Brown Flax
9 Tbsp water
1/2 cup Rapadura (evaporated sugar)
1/4 Zylitol Sweetener
1 cup Coconut Oil
6 Tbsp Lemon Zest
4 Tbsp Poppy seeds

Instructions

Mix all ingredients together till lumps disappear.  Wait a few minutes for coconut flour & flax to thicken.  Batter will be quite thick.  Spoon into 16 muffin cups.  Bake 25-28 min at 350 degrees.

(I make this big batch so I have enough to freeze but it can easily be cut in half or even fourths. I cut down the sugar from the original 1 cup so don’t worry about dividing it perfectly.  Also, make sure that each 1/4 batch includes 3 “eggs” I used part regular egg & part “flax egg” -to make each flax egg use 1 Tbsp of ground flax and 3 Tbsp of water.  You can use up to two flax eggs of the 3 eggs per 1/4 batch.])

Many thanks to Elana over at ElanasPantry.com for the base of the recipe and the beautiful picture!