If you’re craving lemon poppy seed muffins, try these raw lemon poppy seed muffin energy balls for a quicker, easier, healthier and low calorie alternative!
Something about the combination of almond flour and coconut flour in these muffin bites gives a cake-like texture which almost convinces you that you are biting into a muffin.
These two ingredients also make them high in fibre and very filling, meaning you can satisfy your lemon poppy seed muffin craving for just 55 calories and get all the raw goodness that goes into them!
I also like to add a pinch of tumeric to give them a yellow colour and swap the poppy seeds for chia seeds to give an extra superfood boost.
Ingredients For These Lemon Poppy Seed Energy Balls
For these delicious lemon-y bliss balls, you’ll need:
- Ground almonds – You can buy ground almonds, grind your own or use almond flour.
- Raw coconut flour – Combined with the ground almonds, this creates a “cake” like texture! The “flour” is just finely ground coconut and can be found in most supermarkets and health food stores.
- Agave nectar – Or other raw sweetener of your choice. You can also use Medjool dates. See the picture below for how they’ll look using dates. They will look less pretty but will be just as delicious!
- Coconut oil
- Lemon – Zest and the juice
- Poppy seeds – Or you could use chia seeds which have a less intense flavour.
Below is a photo of the muffin bites made with dates instead of agave. The appearance is slightly different and it has a more subtle sweetness but is just as delicious!
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 50 g / 1/2 cup ground almonds (almond flour)
- 55 g / 1/2 cup raw coconut flour
- 1/2 tsp ground turmeric, optional
- 1 tsp vanilla extract, optional
- 3 tbsp agave nectar OR 4 pitted Medjool dates*
- 1 tbsp coconut oil
- Zest and juice of 1 lemon
- 1 heaped tbsp poppyseeds OR chia seeds
- In a food processor, mix the ground almonds, coconut flour and tumeric until it's well combined.
- Add the vanilla, agave, lemon zest and coconut oil. Mix again.
- Add the lemon juice in a tablespoon at a time until the mixture becomes dense and easy to roll.
- Lastly, add the poppyseeds and mix again so they are well distributed.
- Scoop one tablespoon of the mixture and roll into a ball. Add to a mini muffin case and repeat with the rest of the mixture. It should make approximately 16 mini muffins.
- Keep refrigerated for 3-5 days. Enjoy!
*See the photo in the post for the muffin bites made with dates instead of agave. You can also try stevia for a low sugar option.
Nutrition InformationYield 16 Serving Size 1 muffin bite
Amount Per Serving Calories 55Saturated Fat 1gCarbohydrates 5gFiber 2gSugar 3gProtein 1g