When I was a kiddo, I LOVED (yes, all caps, LOVED) the poppyseed muffins from Costco. You know the ones that are as big as your head? So I knew that eventually I needed to make a grain-free variation.

Grain-free baking is tricky, because more often than not your flour options are limited to almond or cassava for the best texture. But cassava is expensive and not widely used (beyond kitchen nerds like myself) and almond, while seemingly everywhere, is also a major allergen!

So I set out to add some nut-free baked good recipes to the blog.

Tahini is what make these muffins shine (both literally and in true star fashion). Tahini is a made from sesame seeds and a great option for those who have to avoid nuts. Sesame contains important essential fatty acids and vital nutrients, making them a staple for pregnancy. I think they’d make a delightful nursing snack too.

This recipe comes together so easily. I highly recommend using a food processor or high-speed blender to make the batter. Tahini is thick and mixing by hand will take a lot of elbow grease.

Lemon Poppyseed Muffins

Makes: 12 Muffins
Prep Time: 10 minutes
Cook Time: 28 minutes

Ingredients & Supplies

• 1/2 cup lemon juice, fresh squeezed
• Zest from two lemons
• 1 1/2 cups tahini
• 1 tsp vanilla
• 4 eggs
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 2 tbls poppyseeds
• Muffin tin + liners

Instructions

1. Preheat oven to 350F. Insert liners into muffin tin.
2. In food processor or high speed blender, combine lemon juice, tahini, egg, and vanilla. Blend until smooth.
3. Scrape down the sides, and add the coconut flour, sugar, baking soda, and salt to the food processor and blend until a thick dough forms.
4. Remove blade from processor and fold in lemon zest and poppy seeds, mixing until poppy seeds are evenly distributed.
5. Spoon batter into lined muffin tin and bake for 22-25 minutes, until a toothpick inserted into the center of the muffin comes out clean.
6. Remove from tin and cool on wire rack.
7. Keep in fridge for up to a week!

We like these sliced in half and topped with raspberry jam, because we’re fancy like that.