19 Jun


A quick healthy and yummy breakfast on the go! Any treat with lemon and poppyseed is right up my alley, and these muffins were definitely way up there 🙂



These muffins are quite light and fluffy with a kick of lemon flavor and the right amount of sweetness.


As you can see, I couldn’t wait to sink my teeth into them, but of course this could also be another excuse to take a selfie 😉

Recipe: Yields 10 Muffins

Dry Ingredients:

1 ¾ cup brown rice flour
2 tbsp. poppyseeds
1 ½ tsp. agar powder
½ tsp. sea salt
2 tsp. gluten/aluminum free baking powder
½ tsp gluten/aluminum free baking soda

Wet Ingredients:

1 cup organic unsweetened almond milk
2/3 cups organic coconut palm sugar
1 tbsp. lemon zest
3 tbsp. lemon juice
2 organic cage free eggs
½ cup organic virgin coconut oil (melted)
1 tsp. organic pure vanilla extract

*Optional: You can glaze the muffins with my Sugar Free Lemon Glaze

Preheat oven to 350 degrees F and line a muffin pan with muffin liners (I used parchment paper muffin liners).

Mix wet and dry ingredients separately before bringing them together. Once both wet and dry ingredients are combined, mix until you get an airy fluffy batter.

Using an ice cream scoop, fill the muffin liners with the batter ¾ full and place the muffins in the oven. Bake for 20 minutes or until they pass the toothpick test.

When ready, take the muffins out of the oven and then place the muffin pan on the counter. Let the muffins cool for 10 minutes.



  1. alifemoment June 19, 2014 at 5:08 pm #

    These muffins looks delicious!

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