Lemon Poppy Seed Mini Cupcakes



  1. In a small bowl, combine coconut flour, baking soda, and salt. Make sure the coconut flour is free of lumps. If necessary, sift before combining.
  2. In a medium bowl, combine eggs, honey, grapeseed oil, lemon zest, and orange extract.
  3. Mix dry ingredients into wet and stir in poppy seeds.
  4. Put 1 Tablespoon of batter into a lined mini-muffin cup. Sprinkle with additional poppy seeds if desired, and bake at 350° for 8 minutes or until springy and a toothpick inserted into cupcake comes out clean.

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Recipe by Gluten-Free Homemaker at