Living in Boston for the past week has been a little difficult. I was not personally affected by the tragedy at the Boston Marathon but my friend and I were standing in the route about 3 miles from the finish line cheering on my two friends running. By the time I heard about the explosion, I was at the grocery store, shocked but so happy to know my friends were far from the blast. My love and thoughts go out to all those who were affected at the 2013 Boston Marathon. This morning I woke to more tragedy and a lock down on the city of Boston, which means I cannot leave my house. Being away from my friends and family makes the situation a little harder to deal with but I do have loving friends here in Boston. Since I am unable to do much about it right now, I figured the best thing to help me feel better is do some baking and blogging.
I have made this recipe a few times now and it is absolutely delicious. It has more natural ingredients, is gluten free and is pretty good for you. They are not too sweet, so they are great for those who shy away from baked goods. I was really desperate to make these recently, but I did not have a lemon to zest. I learned my lesson for all of us: Do not omit the lemon zest, without zest the flavor was sort-of bland. Lemon zest acts more like a spice, which creates a more lemony flavor with a hint of twang. Also note, be sure to use coconut flour in this recipe. Coconut flour is much more absorbent and therefore you can use a lot less when compared to regular flour, it also requires the use of more eggs.
Enjoy the muffins and let me know what you think about the recipe.
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon xantham gum (optional)
- 4 eggs
- 1/3 cup oil
- 1/2 cup honey
- 1 tablespoon vanilla
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest (1 medium lemon)
- Juice from whole lemon (1 medium lemon)
- 1. Preheat oven to 350 degrees F.
- 2. In a large bowl: mix coconut flour, salt, baking soda, xantham gum (optional if you don’t have it), and poppy seeds.
- 3. In a medium bowl: mix eggs, oil, honey, vanilla, lemon zest and lemon juice. To zest lemon: grate on fine side of cheese grater.
- 4. Add wet ingredients to dry and mix well until combined.
- 5. Prepare muffin tins or silicone cups and fill 3/4 full with batter.
- 6. For smaller muffins: bake for 12 minutes. For larger muffins: bake for 15-18 minutes or until toothpick comes out clean when placed in center.
- 7. Let cool and enjoy!
- Do not omit lemon zest, the muffins will be bland.
- Do not substitute wheat flour for coconut flour because the coconut flour is very dry so the recipe will not turn out well.
Recipe Adapted from ComfyBelly.
Baked by Michelle for MoreChocolate.net