Paleo Pineapple Poppyseed Muffins (eg: Puffins)

Paleo Pinapple Poppyseed Muffins

Yesterday I felt like baking, so I conducted a lemon-poppyseed-muffin-paleo-style-experiment. Don't ask my why, but I had the sudden need to make poppyseed  somethin'. I technically can't eat these because baked goods even if are made with whole 30-approved ingredients aren't actually approved on the whole 30 program. This includes (but is not limited to) muffins; they call it "Sex With Your Pants On" foods (eg: SWYPO). Anyways, part of the reason I created these was to play with the idea of using fruit in place of a natural sweetener (like honey or maple syrup). So I knew my poppyseed muffins had to have pineapple.

Paleo Pineapple Poppyseed Muffins (eg: Puffins)
98 cal per serving (1 muffin), 5.2 g fat, 14.4 g carbs, and 0.5 g protein


Ingredients:
1/2 cup coconut flour
1 cup tapioca flour
1 tsp baking soda
dash of Himalayan salt (or sea salt)
1 cup pineapple chunks (fresh or canned, but do drain first)
1/4 cup melted coconut oil
3 eggs
1 lemon (both the zest, and the juice)
2 tbs poppyseeds

Method:

Preheat oven to 350C. Line 12 med. sized cupcake tins with parchment muffin liners (I find these the best when baking paleo/gluten free to prevent any chance of sticking). In a small bowl, sift coconut flour, tapioca flour, baking soda, and salt; set aside. In a metal bowl, melt coconut oil, once melted mix in eggs, lemon juice, and zest. In a blender or food processor, mix the pineapple chunks with the melted oil/egg mixture until frothy consistency, Fold into flour mixture with the poppyseeds and then divide into muffin cups (about a 1/4 cup per tin) Bake for 25-30 minutes. Let cool completely before eating. I actually thought the texture was much better after being refrigerated overnight.

My 3 year old daughter LOVED them, I spread a tiny bit of honey on top and she seriously ate all of them in a 24 hour period, which I was not expecting.

-Steph
xoxoxo