Paleo Lemon and Poppyseed Muffins [Gluten free, Grain free]

Not overly sweet, these fresh tasting lemon and poppyseed muffins will have you fooled – they’re 100% clean but taste sinfully good!

Experimenting with some Sleek Geek Kitchen vanilla premix, I came up with a delectable paleo carrot loaf yesterday, and having asked which y’all prefer (carrot vs lemon and poppyseed), I was left with no choice but to make both 😉

These are a great breakfast treat and can be made in advance and stored in an air tight container for a few days in the fridge. Quick and easy to prepare, it’s almost fool proof (hey, I say almost because these gluten and grain free bakes do sometimes act a bit crazy!). You don’t have to use the SG Kitchen premix, but it sure does make it a lot simpler. You can just substitute it with coconut flour and desiccated coconut.  

 Also, nothing beats fresh lemons and using grated lemon rind. I don’t think you can substitute this with bottled lemon juice or a synthetic lemon essence because the taste will be compromised. Plus, it wouldn’t really be ‘clean’ if you did. You just need one lemon for both the rind and juice needed so get some fresh lemon! 

When mixing the cake batter, it’s a good idea to mix the dry ingredients first and whisk the eggs together in a separate bowl and then add the wet ingredients to dry ingredients, and fold until well combined. The whisked eggs add height keep the texture of the cake light and fluffy. 


Recipe for Paleo Lemon and Poppyseed Muffins [Gluten free, Grain free]

Yield: 6 muffins

Prep time: 10 minutes 

Cooking time: 15-20 minutes 

What you need

1 cup Sleek Geek Kitchen Vanilla Mug Cake premix (buy it now from the Sleek Geek online shop)

1/3 cup almond flour 

1 tspn baking powder

1 tspn vanilla powder/extract 

1/4 cup poppy seeds 

1 tblspn lemon rind 

Pinch of salt 

2 tblspns fresh lemon juice 

2 tblspns honey/date paste 

2 tblspns butter, melted 

3 X-large eggs, whisked 

What you need to do

1. Preheat oven to 180°C. Line a muffin tray with cases. 

2. Add dry ingredients in a mixing bowl, and mix together. 

3. Whisk eggs in a separate bowl, then add to dry ingredients with the rest of the wet ingredients. Combine well. 

4. Scoop into cases and bake for 15-20 minutes or until cooked through (depends on your oven). 

5. Remove from oven and allow to cool. Serve as is or with a dollop of whipped coconut cream. Done! 

Light, fluffy, moist, and delicious! A perfect breakfast (or anytime!) treat. Great for lunchboxes too 😉 


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