Gluten-free Lemon Poppy Seed Muffins: Growing up in South Africa, a trip to the local Mugg and Bean was a given most weekends. Early 2000s Morgan would grab herself a babychino and a lemon poppy-seed muffin the size of her head. I think this is where my love for this flavour combination began. So, present-day Morgan decided to bang out some healthier versions and they turned out spot on.
Similar to my lamingtons recipe, these muffins have a decent protein kick from cannellini beans (you don’t taste them, promise). They have a lingering lemon flavour and are freckled with poppy seeds.
Another bonus: these are a Nutribullet (which are still on sale, btw) recipe which means half the clean-up time.
- 1 can of cannellini beans (approximately 400g) – drained and rinsed thoroughly
- 5 medium/large good-quality eggs – if they are small use 6
- ¼ cup of maple syrup or honey
- 50g of softened coconut oil
- 1 tablespoon of vanilla essence
- 40g of coconut flour (measure this!)
- ½ tsp of baking soda
- 1 tsp of baking powder
- A pinch of salt
- Juice half a lemon
- Tablespoon on poppy seeds
- Zest of 2 lemons
Set your oven to 180°C and line a muffin tin WELL with coconut oil. Add your eggs, vanilla essence and drained cannellini beans to your blender. Blitz for about 30 seconds or until smooth. Remove from the blender and set aside. Without washing your blender, add the coconut oil and maple syrup or honey. Blitz for about 30 seconds or until smooth.
Then add the bean mixture back to the blender and mix that with the maple syrup and coconut oil mixture plus the juice of half a lemon. Blend until smooth. In a separate bowl, sieve the coconut flour, baking soda, baking powder and salt. Add the dry ingredients to the mixture in the blender and blend until well incorporated.
Transfer this mixture to a bowl and add the zest of two lemons and a tablespoon of poppy seeds. Mix gently until well-combined.
Pour the mixture into the muffin tray (you should get about 9 muffins) and bake for 25-30 mins.