Lemon Poppy Seed Muffin

4.7/5 rating (3 votes)

I came up with this lemon poppy seed muffin when I was going through my spices that came in from simply organic and decided to use the poppy seeds. I actually am not a huge fan of them as I hate picking them out of my teeth! However, my husband loves them so these are for him!

I had leftover butternut squash and decided to try out this recipe. I didn't tell him that I was using squash in his muffins and I was so excited that he loved them. If you need to cook your squash you can find the instructions below the recipe but you can also find them in your freezer section too!

 

 

Ingredients

  • 2 cups butternut squash, cooked and mashed
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 3 large eggs
  • 2 teaspoons lemon juice
  • 1 lemon zest
  • 1 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1-2 teaspoons poppy seeds

Directions

  1. Preheat oven to 350 degrees

  2. The remove the soft squash from the skin and place in a food processor. Then add coconut sugar, coconut oil, eggs, lemon juice and lemon zest.

  3. Once mixture is combined, in a large bowl add dry ingredients- tapioca flour, coconut flour, baking soda, and salt -whisk together.

  4. Pour wet ingredients from food processor into the dry ingredients bowl. Mix until well combined. Fold in poppy seeds. (the mixture will be a little thicker then runny muffin mix so don’t be freaked out)

  5. Use an ice cream scoop to scoop equal amounts of the mixture into a muffin tin. This should fill 9-11 full muffins.

  6. Reduce oven heat to 350 degrees. Bake muffins for 35-40 minutes. These will take longer than most because the acorn squash is so dense, so keep an eye on them, they may need longer based on your oven.

  7. Remove from oven when they are slightly brown on the top and completely cooked through.

    Note:
    How to cook your butternut squash!
    Preheat oven to 350 degrees F.
    Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
    Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove.

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