Lemon Poppy Seed Muffins :) - Gluten free, grain free, low lactose, sugar free

I looooooove muffins. 

We eat muffins as our main, dessert, snack, breakfast, or on the go. It's become what we munch on instead of bread, sandwiches or buns. So therefore, I am making weekly muffins. 

I am excited and yet exhausted trying to think up different muffin recipes and combinations as cranberry muffins gets old. So.. Here is what I have come up with lately.

Lemon poppy seed muffins. YUM! They are easy as you don't need to have any fruit readily available and I always have lemon juice.

So... I was excited to experiment with a vanilla muffin base this time instead of a bran of flax base. I also am avoiding almond flour currently unless it is necessary so this is what I came up with.

Lemon Poppy Seed Muffins

Mix dry ingredients:

1/4 C plus 2 T organic coconut flour

1 T aluminum free baking soda

1/2 t sea salt

1/2 C Sucralose or 6 pkg of Stevia

2 T flax meal or 1 T ground Chia meal

1 T poppy seeds

1/4 t Gluten free xanthum Gum

1 lemon zested

Mix wet ingredients:

3 T fresh lemon juice

1/4 t lemon extract (optional)

3 eggs

2 t real vanilla extract

1/4 C grapeseed oil/melted clarified butter

1/4 C plain natural yogurt (unsweetened) or sour cream

Mix wet ingredients into dry thoroughly and let stand 1 min. Grease the muffin tins very well or use parchment liners. Batter will become frothy from the baking soda and will be slightly frothy and bubbly. Lightly scoop the batter into muffin tins half way full without beating or squishing the frothy texture. (this will keep the muffins light and airy).

Bake for 18 min @ 350 degrees. Makes 9 muffins. Double for 18 muffins.

**When cooking with coconut flour please expect your batter and dough to be twice as wet as regular dough as the coconut flour will suck up 3 times its volume in liquid. If you don't have enough liquid you end up with VERY dry unapetizing food. It's better to have too much moisture and then have to cook the recipe longer compared to not enough.**

These muffins are light and delicious. I have made it my mission to make coconut flour moist and delectable. Most coconut recipes I find leave me with a disappointed dry tasting muffin. If you are in a moist climate such as "British Columbia" You may want to use 1/2 C organic coconut flour if your batter is soupy.