Packing the kids lunch everyday can be a little overwhelming. We try to keep a nice variety of healthy items in their lunchbox but it seems easy to run out of ideas. That’s where these little muffins come in. The muffins are made with coconut flour which is packed with fiber, protein and healthy fat so it actually fills the kids up! About 50% of the fat in coconut oil is lauric acid which is very health supportive and anti-bacterial. I feel good about including these in their lunch box and the kids love them.
We happen to be renting a house this year in Northern California that has a lemon tree in the front yard.. It’s pretty dreamy! Lemons lemons everywhere! Since I drink a glass of lemon water every morning before breakfast, its especially neat to pick the lemon right off the tree.
If you aren’t familiar with coconut flour, is quite different from other flours. It can not be substituted 1 : 1 with other flours. It is very absorbent and takes a lot of eggs. NourishedKitchen.com has a great article on the ins and outs of baking with coconut flour. Check it out here.
I usually make these into mini-muffins and put 2 -3 in the kids lunches.
- 1/3 cup coconut flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 3 farm eggs
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted (or almond oil)
- 3 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 tsp almond extract
- 1 Tbsp poppy seeds
Preheat oven to 350. Line or spray a muffin tin with coconut oil.
In a medium bowl, add coconut flour, salt and baking soda. whisk together.
In another medium bowl, add eggs, maple syrup, coconut oil, lemon juice, zest and almond extract. With a hand mixer, blend together.
Add flour mixture and beat for another minute of two, until well combined.
Stir in poppy seeds.
Spoon batter into muffin tin and bake for about 15 minutes.
For large muffins bake for about 18-20 minutes.
slightly adapted from Bauman College Cookbook