Olivia Hsu believes in moderation when it comes to what she eats, and out of the kitchen. “It’s easy to become extreme in life, and that can translate to food, too,” says the yoga teacher and professional rock climber. “You hear something is good for you, so you overdo it. You hear something is bad for you, so you avoid it or don’t consider alternative foods.”
But there’s often a middle road, says Hsu, “I think we need to listen to our bodies to know what works for our individual systems. I’ve found that gluten and dairy cause inflammation in my body, so this recipe is a way for me to still enjoy muffins while working around those sensitivities. These treats make a great snack anytime, but I love them best in the morning with a cup of tea.”
See also Blueberry Quinoa Muffins
About the Author
Olivia Hsu has been studying Ashtanga Yoga for more than two decades. She studied with Richard Freeman and Mary Taylor (and is now a senior teacher for them) and Tim Miller. As a professional rock climber, she understands the balance between maintaining a dedicated yoga practice and other athletic passions. When she’s not scaling a rock face, she can be found traveling around the world teaching yoga retreats and workshops. Learn more at oliviahsu.com.
2 cups almond flour (185 grams)
¾ cups coconut flour (90 grams)
1 tsp baking soda (3 grams)
½ tsp sea salt
⅔ cup raw honey, warmed (I like Honey in the Raw.)
⅔ cup coconut oil, melted
4 large eggs
½ cup plus 3 tbsp unsweetened full-fat coconut milk
1 lemon, zest
1 tbsp poppy seeds
2 tsp pure lemon extract
12 muffin liners
Heat oven to 350°.
- Sift almond flour, coconut flour, baking soda, and sea salt into a mixing bowl. Whisk to combine.
- In a blender or large food processor, blend honey and oil for 2 minutes. Add eggs one at a time, pulsing after each addition. Add coconut milk, lemon zest, poppy seeds, and lemon extract. Process until well combined, 30 seconds.
- Make a well in the center of the dry ingredients. Pour wet ingredients into the well and stir with a wooden spoon or spatula, starting from the well and moving outward, until smooth and thoroughly combined.
- Place muffin liners in a 12-cup muffin pan. Split batter among liners, filling each about ¾ full. Bake until browned on top and slightly firm, 20–25 minutes. Let cool and remove liners from pan.
See also Carrot-Walnut Muffins
- Serving Size: 12 muffins
- Calories: 346
- Carbohydrate Content: 25 g
- Fat Content: 27 g
- Fiber Content: 5 g
- Protein Content: 7 g
- Saturated Fat Content: 15 g
- Sodium Content: 223 mg