Spoonful of Sugar Free

Registered Dietitian

Grain-Free Lemon Poppyseed Muffins {Giveaway}

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I’ve been very excited about this recipe. A grain-free, sugar-free, paleo muffin bursting with lemon flavor and only 50 calories a pop? Yes please. I’ll take four.

I created this recipe to test out NuNatural‘s new Lemon stevia, which I am now in love with (for my thoughts on stevia in general, check out my FAQ page). A few drops of this lemon stevia with a squirt or fresh lemon juice in water tastes like a refreshing lemonade. You can even add some chia seeds to make it even more hydrating. Chia seeds could probably even replace the poppyseeds in this recipe if you feel adventurous.

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Lemon Poppyseed Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 15 mini muffins (5 regular-sized)

Serving Size: 1 mini muffin

Calories per serving: 50 calories per muffin

Lemon Poppyseed Muffins

~These muffins are grain-free, gluten-free, dairy-free, soy-free, corn-free, nut-free, paleo, and sugar-free.

Ingredients

  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 3 Tablespoons oil (I like to use coconut oil when baking)
  • 1/2 cup water
  • 1/4 to 1/2 teaspoon liquid lemon stevia*see note
  • 1 Tablespoon lemon zest *see note
  • 1 Tablespoon poppyseeds

Instructions

  1. Preheat oven to 350*
  2. Combine all dry ingredients together (flour, baking powder, salt) until well-mixed.
  3. In a separate bowl, mix together wet ingredients (eggs, oil, stevia, zest, water) until smooth.
  4. Combine wet and dry and stir until well-combined.
  5. Fold in poppyseeds.
  6. Grease or line a mini-muffin tin. Pour batter into each muffin cup to the top of the liner.
  7. Bake for 14-16 minutes, or until a toothpick comes out clean. Let cool on a cooling rack for 5-10 minutes before serving.

Notes

When using lemon liquid stevia drops, the lemon zest is not necessary if you do not have it. You can also use plain liquid stevia with the lemon zest if you have that instead.

You may double or triple the recipe as needed.

https://www.spoonfulofsugarfree.com/2012/05/10/grain-free-lemon-poppyseed-muffins-giveaway/

Health Benefits:

  • Lemons: Lemon is a great source of vitamin C and potassium. It can help lower blood pressure, strengthen immune system, and help relieve indigestion and constipation. Because of its diuretic properties, it can help cleanse the blood and flush out toxins.
  • Coconut: Coconut is widely misunderstood because of it’s high fat content; however, coconut’s saturated fat is made up of medium-chain fatty acids. These medium-chains are easy to absorb and digest, and are converted quickly into energy. This means that the body has no opportunity to store the medium-chain as fat. Coconut is also a great source of dietary fiber with a whopping 5 grams per ounce!

Eat these for breakfast, snacks, or dessert. You might want to quadruple this recipe with the amount of muffins you will eat the next few weeks.

Citrus NuNaturals Liquid Stevia Giveaway

Courtesy of NuNaturals.

 

 

 

 

 

 

 

 

 

 

 

 

 

There will be 4 winners! 

We cannot ship to P.O. Boxes, sorry!

This giveaway is officially over. Thanks to all who entered! The winners are Alex@therunwithin, Katherine d, Briita, and Ben. 

How to Enter:

There are multiple ways to win. Please leave a separate comment below for each entry.

  1. Answer this question: Are you a fan of citrus-flavored foods? Tell me what you would use this stevia for!
  2. Subscribe to Spoonful of Sugar Free by entering your email address in the “Subscribe” box on the right. Or follow by RSS, google reader, etc. 
  3. Like me on facebook.
  4. Follow me on twitter
  5. Tweet about this giveaway. Can be something like, “I want to win @NuNaturals citrus stevia @SugarFreeAlex  http://www.spoonfulofsugarfree.com/2012/05/08/grain-free-lemon-poppyseed-muffins ”
  6. Like NuNaturals on facebook.
  7. Follow me on Pinterest and Pin this recipe.
  8. Blog about this giveaway on your blog.
Giveaway ends May 15th at Midnight.

 

Can’t wait for the giveaway to end and want to buy your own?

You can order your own stevia online at NuNaturals and enter the discount code BLG0612 to receive 15% off your entire order. Discount effective until June 30th, 2012. Continental U.S. customers will also receive free shipping if order is $35 or more.

Good luck to everyone!

Reader Interactions

Comments

  1. I love lemons so I look forward to making this recipe. I’m allowed to have stevia but I haven’t cooked with it yet so this will be a first. Thank you 🙂

  6. I would use the stevia to make this exact recipe!! I have never ever used NuNaturals products in my life so I would look forward to experimenting with them!

  7. I love citrus flavors and have been wanting to make lemon poppyseed for while.

  8. no need to enter me but I have to say these look fantastic. They remind me of the no bake lemon poppy seed ones I made a few weeks back that I’ve still been meaning to remake since. I think I’ll try making these instead!

  9. This looks amazing! I have been going grain-free because my stomach handles it so much better! I would use this stevia in this recipe or venturing out to make lemon bars possibly? I have never used stevia so this would be new for me 🙂

  12. I love citrus flavors! I think I would add the liquid Stevia into smoothies for an extra burst of flavor!

  24. i love vegan lemon cake and i put stevia in my oatmeal almost daily

    katherinedibello (at) gmail (dot)com

    • Ben,

      Haha…that’s ok! You can still enter by answering this question: Are you a fan of citrus-flavored foods? Tell me what you would use this stevia for.

  29. I would use this to make the gallons of fresh lemonade I will drink during the hot summer!

  34. I’m following you on Pinterest and just pinned this recipe. Looks delish! 🙂

  35. I love citrus…there are some lemon bars I’ve been wanting to make…I’d use the lemon stevia for those (and your muffins, too, of course!)

  36. I’ve already subscribed to your website and love getting new posts in my e-mail. 🙂

  37. I am a fan of citrus foods, although I like them better in things like baked goods rather than savory foods. I’ve got plain stevia but would really love to try this muffin recipe with the lemon!

  47. I will pretty much eat anything lemon, lime, or orange…..and my favorite dessert of all time is Meyer Lemon Cheesecake Bars!! oh my goodness, so good! I’ve never tried the NuNaturals liquid stevia, but it looks like it would be great to incorporate in recipes and foods!

  51. I love citrus, and would use the lemon stevia to make these muffins! they look amazing

  53. i followed you on pinterest and pinned the muffins(isn’t pinterest the best thing ever!)

  57. My favorite citrus flavored food item is lemonade. I currently have an expensive addiction to lemon flavored Vitamin Water Zero, so I would use the stevia to make my own lemonade.

  58. I subscribe to your blog on my Google reader. I admire your creativity in the kitchen.

  59. I didn’t used to like citrus-flavored things, but they’re growing on me! I’d put the NuNaturals in smoothies or baked goods.

  60. LOVE citrus! Lemons especially. I love the sweet tartness they have. I would so use the stevia to make this recipe! Looks delish!

  65. I love citrus flavoured things, I would make this recipe 😉 or also I love putting stevia in my drinks. Delicious

  77. Im definitely a citrus fan and I’d have to try these in your recipe that looks delicious

  81. I have no idea what I would use this product for but I am sure some sort of (healthy) baked good!

  87. I would love to use the Lemon stevia to make your muffins. I love all you recipes!!

  91. I love citrus! I may not have too much of a sweet tooth, but I definitely have a taste for acidic foods. The first thing I would make with lemon stevia would have to be this recipe!

  93. I’d use it in greek yogurt and in my blueberry waffles!! MMmm…. citrus + blueberry = love 🙂

  95. Hi,
    I made this recipe twice and both times the eggs sunk to the bottom!!! So I went through all the steps the way you wrote them, but when I baked them and took them out of the oven the eggs had sunk to the bottom and the top tasted oily but not very flavorful and the bottom was all egg. Any idea why this would happen?

    • llana,

      So sorry to hear that happened! Hmmm…when you say the eggs sink to the bottom, is there a definite layer of eggs as the bottom of the tin? If so, are you mixing the eggs well enough? We must get to the bottom of this!

      • Alex: Yes! Strangely almost the entire cupcake was egg–it looked beautiful from the top, but below the very first layer it was like a sweet but not too good quiche. I even left them in the oven longer to see if it would help, but it did not. I made the cupcakes twice, and the first time I thought maybe I had not mixed them well enough, — the batter was very liquidy. the second time i tried it again and mixed them a lot more–with a mixer, but still the batter was pretty much a thin liquid, could it be that I just needed to add more flour to the recipe? I doubled it so i added 1/2 cup coconut flour and 6 eggs..doubled everything else of course…but it seemed like not enough flour vs liquid. When I did my first trial run I also substituted 3 of the eggs for Flaxseed meal and water, but still it was almost all egg…it was so weird. What would you think about substituting all of the eggs for flax seed meal?
        Could it be my oven? Ive made dozens of recipes for muffins before but never had this problem…

        • Hmmm…my next guess would be that perhaps the ingredients you used were too cold when you mixed them, and then they separated into different layers when baked? My batter was pretty thin as well because coconut flour uses a lot more liquid then other flours (which results in a dry, dense muffin if there is not enough liquid). As for the flax, I would not suggest substituting it for eggs. They just don’t work quite as well as eggs in keeping things together. I’ve never heard of this happening before!

  100. I love citrus! I’d make some sugar-free lemonade or lower-sugar orange freeze pops with these stevia flavors 🙂

  104. Alex,

    What do you think about using vanilla stevia drops + lemon zest instead of using the lemon stevia? Vanilla is the only liquid stevia that I have… I could also substitute the equivalent amount of powdered stevia & add a bit more water. Suggestions?

    Amanda

    • Amanda,

      The vanilla stevia and lemon zest would work perfectly fine. Let me know if you try it!

      • I tried making the muffins with the vanilla stevia and they taste great. I also substituted the oil with applesauce – which worked… I think? My muffins were pretty moist which I didn’t like so I think next time I’ll reduce the amount of applesauce or do half applesauce half oil.

        • Amanda,

          I’m glad you liked the muffins! I’ve never tried substituting applesauce for the coconut oil.

  105. Ok the Lemon Poppyseed Muffins are not muffins unless someone wrote the recipe out wrong. I 4x this recipe. I should have been skeptical when the recipe called for 1/4 cup of flour to 3 eggs because I did 12 eggs to a little more then 1 cup of flour. I woke up early so I could make these for my family and boy am I disappointed. They are more like lemon poppyseed egg quiches. If you want muffins please don’t make these until someone responds and tells me where they or I goofed up

  106. I tried making this recipe and ran into a few problems:

    The cook time was not long enough and the muffins fell.
    The muffin batter was incredibly liquidy.
    It did not have a lemon taste at all.

    I am going to try and tweak the recipe a little and see if the next attempt turns out better. I will let you know what happens, but I would love your thoughts or opinions on how to fix it. I absolutely love poppyseed muffins so having a recipe that works would make me super happy!

    Thanks!

  107. I don’t have a muffin tin so I poured the batter into a silicone bread pan. I used chia seeds but I think they sinked to the bottom and I can’t see none =(

    I had the same problem as Ilana. I’m no baking expert but I think my batter was on the thin side and I got more like a quiche. I baked it more time thinking it was undercooked, but 10 minutes later it looked the same. I think I need to double the flour and not add water.

    Also, how do you peel the lemon zest? I used a potato peeler and I got chunks that are way too big for chewing.