A muffin made with almond flour and coconut flour is much higher in nutrition than a muffin or cookie made with wheat flour or refined white flour. A muffin with a base of almond flour and coconut flour is filled with healthy fat, protein, and fiber, among other things, which wheat flour can’t hold a candle to.
Another major bonus with grain-free baking is that the muffins maintain their taste and texture much longer than regular muffins. I have kept these lemon poppy seed muffins and other grain-free baked goods in the refrigerator for days and they stay perfectly light and fluffy with a moist crumb. —Pamela Salzman
Grain-Free Lemon Poppy Seed Muffins
Makes 10 muffins
1½ c blanched fine almond flour (not almond meal)
¾ c arrowroot powder
3 Tbsp coconut flour
¾ tsp baking soda
½ tsp sea salt
1 Tbsp poppy seeds
Zest of 1 medium lemon
6 large eggs
¾ c pure maple syrup or honey
6 Tbsp melted unrefined coconut oil
1 tsp pure vanilla extract
1. Preheat oven to 350°. Line a standard muffin tin with 10 unbleached parchment liners.
2. Place the almond flour, arrowroot powder, coconut flour, baking soda, salt, poppy seeds, and lemon zest to a large mixing bowl and whisk to combine. If the almond flour is clumpy, use a stand mixer for the whole recipe.
3. In a medium mixing bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla.
4. Pour the egg mixture into the large bowl and combine well. If you have time to let the batter rest, allow it to sit for 15 minutes. The crumb will be a little softer, but if you don’t have time, proceed anyway.
5. Pour the batter into the prepared muffin tin, filling each cup to the top. (I like to use a very large glass measuring cup to do this.)
6. Bake until lightly golden and when a toothpick inserted comes out clean, 26-30 minutes.