I love these muffins! They're seriously yummy, with gorgeous flavour - a sort of lemony banana hybrid. They have a nice consistency too. Healthy baking can be a tricky one, when you start substituting this ingredient and that ingredient, things can quickly turn sinister. These are lovely though, and are totally free of gluten and dairy for all of my friends out there with allergies or intolerances.
#bloglife...my criteria for recipes that end up making their way onto this blog (health benefits aside), is that they have to be tasty, otherwise what's seriously the point!? Taste can be pretty subjective, so after I've tried something I'm happy with, I'll pass it on to a strict judging panel (family/friends/whoever is around) to sample once more, telling them "honesty is a virtue", "I'm thick-skinned", "score out of ten?". My boyfriend is wonderfully blunt/good at scoring my dishes - I like to think he represents the "people". I've walked away from him with many disdain dishes, cursing under my breath. Fortunately, these passed with flying colours from all who sampled.
In replacement of flour I've used a nifty little ingredient called coconut flour, which is basically powered dried coconut meat. Aside from being grain free, it's fascinating from a culinary perspective - you cannot use it as a replacement in a 1:1 ratio to other flours as it's wildly absorbent of liquids soaks up liquids in no time, producing a stiffer batter. Here the ratio of liquid and eggs is important - without the right balance the end product may otherwise be dry and crumbly. Not these muffins though - they're lovely and moist. Whole food muffins do tend to be a little denser then you're standard muffins, but they're also packed with goodness, just FYI.
The recipe below is just for the muffins - feel free to ice them like I did, and make sure to garnish with extra poppy seeds and lemon zest. If your strictly dairy-free then a coconut based icing are great, otherwise you can make a classic icing, using coconut oil in place of butter to keep it dairy-free. I love a cream cheese icing with lemon - it suits these perfectly.
Lemon and Poppy Seed Muffins
1/2 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup melted coconut oil
1/4 cup liquid/runny honey
1/2 tsp vanilla essence
4 free-range eggs
1/2 medium super ripe banana, mashed (eat the rest of the banana as a snack, or slice and freeze it to add to a smoothie)
1 medium lemon, zest and juice
1 tbsp poppy seeds
1/4 cup rice milk
1. Preheat oven to 180 degrees. Line a muffin tray with 8 standard sized muffin cases. Grate lemon zest, and then juice lemon - keep zest and juice aside.
2. Add to a large mixing bowl the coconut flour, baking powder and baking soda. Mix together.
3. Whisk together the melted coconut oil, honey, vanilla essence, eggs and mashed banana in a seperate bowl.
4. Add the wet mixture to the dry mixture and mix until smooth.
5. Add the lemon juice, zest and poppy seeds, and fold through until fully incorporated into the mixture. Stir through the milk.
6. Add three tbsp of mixture per muffin case - they should be relatively full as these won't rise to the capacity standard muffins do.
7. Bake in the oven for 15-17 minutes or until a fork comes out clean when inserted.
Makes 8 muffins