(Grain-Free) Orange Poppy Seed Muffins

GrokGrub.com - Orange Poppy Seed Flax Muffins | Grain-Free

There are a few techniques that I recommend to make Paleo baked goods more fluffy. When baking with coconut flour in particular, sometimes the resulting cookies or muffins can take on texture similarities to hockey pucks. Correcting this requires a few extra steps but the improvements in lightness and palatability (that should be a word) are worth it. 

  • Room temperature eggs whip up much fluffier than eggs fresh from the fridge, and are generally more easy to incorporate into your dry miz when that time in the recipe comes. If you’re planning on Paleo baking later in the day, pull your eggs out and let them gradually warm to room temperature on your counter before you begin.
  • Most brands of baking powder include stuff like cornstarch that isn’t considered part of Paleo eating. Make your own with baking soda and cream of tarter. Cream of tarter is available in most grocery stores, and it’s the acid you need to mix with the baking soda base in order to achieve the chemical reaction that leavens baking. 
  • Mixing arrowroot starch with coconut flour helps ingredients bind together and breaks up the density that results from coconut flour alone.

This recipe uses all of these techniques and (aside from the step of whipping the egg whites) is the opposite of finicky. Enjoy!

GrokGrub.com - Orange Poppy Seed Flax Muffins | Grain-Free

(Grain-Free) Orange Poppy Seed Flax Muffins
 
Prep time
Cook time
Total time
 
These grain-free orange poppy seed flax muffins are light and sweet from a combination of naturals sugars in orange juice and honey.
Serves: 8
Ingredients
  • ½ cup golden flax meal
  • ¼ cup coconut flour
  • ¼ cup arrowroot starch
  • 1 tsp baking soda
  • 2 tsp cream of tarter
  • 2 tbsp poppy seeds
  • ¼ tsp salt
  • 4 eggs, room temperature
  • ¼ cup honey
  • 2 tbsp coconut oil, softened
  • ½ cup orange juice
Instructions
  1. Preheat oven to 375F. Grease a muffin tin with coconut oil or prep with muffin liners.
  2. In a medium mixing bowl, combine flax meal, coconut flour, arrowroot starch, baking powder, cream of tarter, poppy seeds and salt.
  3. In a small mixing bowl, combine the coconut oil, honey and orange juice. Crack the eggs and separate the egg whites into a medium mixing bowl, add the egg yolks to the honey mixture.
  4. Whip the egg whites using a hand mixer until soft peaks form. Work the egg yolks into the dry mixture, then work that into the whipped whites.
  5. Spoon the batter into the prepared muffin tin, then insert into the preheated oven. Cook for 40 minutes, until the muffins are browned on the top and a tester inserted comes out clean.
Nutrition Information
Serving size: 8 Calories: 194 Fat: 12g Saturated fat: 4g Unsaturated fat: 7g Carbohydrates: 17g Sugar: 10g Sodium: 272mg Fiber: 3g Protein: 6g Cholesterol: 93mg
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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Comments

  1. christina says

    these look so good! but what do i do if i hate coconut? any subs for the flour and oil (maybe ghee for the oil?)?

    • Grok Grub says

      Tricky question! The oil is easy (yep, ghee will work) but coconut flours behaves like no other flour… it’s incredibly absorbent. Just guessing, I’d say replace the 1/4 cup of coconut flour with 2 cups of almond flour, and only use 2 eggs…

      • christina says

        perfect! i will definitely give these a try soon. thank you so much! i just found your blog/instagram and i am excited to try a lot of your recipes after i complete my wholce30 challenge!

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