let's celebrate.. gluten free/sugar free/nut free lemon poppyseed "muffins"!

There in the ground, His body lay
Light of the world by darkness slain

Then bursting forth in glorious Day,
Up from the grave He rose again!

And as He stands in victory
Sin's curse has lost its grip on me,
For I am His and He is mine -
Bought with the precious blood of Christ.

 I believe that He hung on the cross to save us. We celebrate birthdays, presidents, mothers and fathers, and success in our lives. Don't you think that we should celebrate Jesus raising from the dead? Yep, me too. I don't know about you, but I think that every good celebration deserves cake of some sort! Actually, multiple cakes would be fantastic! Let's all just gather around and feast.

This day, however, isn't just any celebration. On Jesus's special celebration day, we need a cake fit for a King. If I were a king, I would want to eat cake for breakfast. Wouldn't you? 

That's why I decided to call this cake a "muffin". This "muffin" walks the line with it's sweet and creamy frosting.. Normal muffins don't have that kind of stuff but, remember, we aren't about doing anything "normal" on Jesus's special day! 

Jesus included everyone in His celebrations. I thought I would too. Gluten free, sugar free, nut free, I welcome you all to the cake feast! Make these tonight, store them in the fridge, and thank Jesus for a reason to eat cake for breakfast when tomorrow rolls around!

Gluten Free/Sugar Free/Nut Free Lemon Poppyseed "Muffins"

**Makes 18 muffins
  • 112g Coconut flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • Dash of Salt
  • 370g liquid egg whites (or real, about 1-1/4 cup total)
  • 2 eggs
  • 150g (3/4 cup) plain fat free greek yogurt 
  • 1 cup vanilla, unsweetened almond milk
  • lemon juice of 1/2 a lemon
  • lemon zest of 1 lemon
  • 6 full droppers of liquid stevia (or about 1/2 cup of your choice of sugar)
  • 2tsp vanilla extract
  • 2tbsp poppyseeds
  • 150g (3/4 cup) plain fat free greek yogurt
  • 1/2 tbsp poppyseeds
  • 1tbsp coconut oil, melted
  • 1tbsp lemon juice
  • 2tsp vanilla extract
  • stevia to taste

  1. Preheat oven to 375F. Get out a muffin tin and fill it with 18 liners. Spray with nonstick cooking spray.
  2. In a large mixing bowl, blend coconut flour, baking powder, baking soda, and salt well. 
  3. Add in the egg whites, eggs, greek yogurt, almond milk, lemon juice, zest, stevia, and vanilla. Blend well.
  4. Add the poppyseeds and gently mix in before evenly distributing your mix among your 18 liners. Each liner should be about 3/4 of the way full.
  5. Bake for 20-30 minutes or until the tops are a bit browned and a toothpick comes out clean. While you wait, mix up your frosting.
  1. In a small bowl, combine all ingredients for your frosting, tasting to be sure that it is sweet enough for your liking.
  2. Place in the fridge to thicken while you wait for your muffins to cool.
  3. Once they are completely cool, frost your muffins. Store in a plastic container in the fridge for no longer than 3-4 days. Or you could eat them all at once and not tell anyone you even made them in the first place.. ;)

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