Thursday, May 3, 2012

Lemon Poppy Seed Mini Muffins

I am a huge fan of lemon flavor baked goods. There is just something refreshing and sweet about it that makes me eat one too many. Good news. These mini muffins are low fat, sugar free and gluten free. Perfect for a snack on the go or a mini breakfast treat.

1/4 cup of coconut flour
1/4 teaspoon of celtic sea salt
1/4 teaspoon of baking soda
3/4 cup of egg beaters
1/4 cup of agave nectar
1/4 cup of grapeseed oil
1/2 teaspoon of fresh squeezed lemon juice
1 tablespoon of lemon zest
1 tablespoon of poppy seeds
Makes about 15 mini muffins

Preheat oven to 350 degrees. Combine coconut flour, salt and baking soda in a medium size bowl. In a large bowl, blend egg beaters, agave nectar, grapeseed oil, lemon juice and lemon zest. Pour dry ingredients into wet while continuing to blend all together. Once combined, stir in poppy seeds. Pour mixture into a greased mini muffin pan and bake for 8 to 10 minutes. Cool and remove from muffin pan. Serve and enjoy!

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