These Paleo Lemon Poppy Seed Muffins are so deliciously tart and they are a great on-the-go breakfast on busy mornings! Perfect with a cup of coffee.
My mood has been on an all time high recently now that the weather is finally warming up, the days are crazy long, and it really feels like Spring. And along with that, I’m looking forward to all the lighter and more colorful dishes, along with some grill recipes and tart baked goods to celebrate this new season.
And when I say tart baked goods, I mean all things lemon and citrus based. I just love the sour and sweet combo and I find it so refreshing and delicious, which is why I was so excited to make these Paleo Lemon Poppy Seed Muffins. These are grain free and nut free, made with cassava flour, and they are so lemony and Spring-y. I’ve been enjoying one in the morning with a hot mug of coffee to wash it all down and it’s been just the thing I need to brighten up my breakfast dish.
While the muffins themselves are fluffy and delicious on their own, I highly recommend you make the coconut lemon glaze to drizzle on top of them. It adds an extra lemony flavor to make this recipe shine even more, and adds a bit more moisture which is always good news when it comes to muffins.
Also, don’t forget the poppy seeds. They add a nutty and slightly fruity flavor, which complements so well with the lemons and makes the muffins extra tasty and special!
I guest posted these Paleo Lemon Poppy Seed Muffins recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you love them as much as I do!:
These Mini Paleo Chicken Pot Pies are packed with a delicious and creamy chicken filling, and it’s so fun to make! Even kids will love these cute mini pies.
One of the first trips my husband and I took together when we first started dating was to Dublin. We did all the touristy things like going to the the Guinness Museum and the Kilmainham Gaol, walked around the city, and ate a lot of meats, potatoes and beers (these were my full-on gluten days). It was so much fun and I still remember eating the most delicious chicken pot pie there at a dive bar. It was creamy, slightly salty, and so flavorful.
Honestly, I didn’t really enjoy the food in Ireland except for the chicken pot pie. So with St. Patrick’s Day coming up, I decided to recreate it by making these adorable Mini Paleo Chicken Pot Pies.
I recently started cooking with cassava flour, and I’ve been enjoying using it in various recipes. It yields a texture that’s close to regular all-purpose flour, making it a great grain free option, and I love how great the crusts turned out in these Mini Paleo Chicken Pot Pies.
When you are making these, you’ll be tempted to fill up the crusts all the way, but make sure to leave a bit of room at the top so the filling won’t overflow as it heats up in the oven. If the filling does boil over no big deal. It won’t look as pretty but it’ll still taste delicious! It’s such a fun and cute recipe, and I’m sure kids would love them as well.
Mini Paleo Chicken Pot Pies
These Mini Paleo Chicken Pot Pies are packed with a delicious and creamy chicken filling, and it's so fun to make! Even kids will love these cute mini pies.
In a large mixing bowl, combine cassava flour, tapioca starch, and sea salt.
Add in the egg, cold butter, and water, and stir together with a fork until a dough forms. Knead well with your hands
If the dough is too crumbly and dry, add more water a tablespoon at a time until it reaches the right consistency.
Cover and place the dough in the refrigerator.
Preheat oven to 350 degrees F.
Heat 1 tbsp of coconut oil in a skillet over medium heat.
Add onions and garlic, and cook for 1 minute until fragrant.
Add in carrots and frozen peas and cook stirring for 5 minutes until they are softened.
Add shredded chicken, then pour in bone broth, coconut milk, and tapioca starch.
Stir together and let the whole thing simmer for 3-4 minutes until the mixture is thickened and reduced.
Grease a 6 cup muffin tin with coconut oil.
Take out the pie crust dough from the refrigerator. Make 6 balls with the dough about 1 1/2 - 2 inches in diameter.
Place each ball into a muffin cup. Use your hands to press the dough to the bottom and the sides of the cup, so you have a bottom crust. Make sure the sides reach the tops of the cups.
Add in the chicken filling to each pie crust. Make sure not to overfill it and leave about 1/8-1/4 inch of space from the top.
Place the rest of the dough between 2 parchment paper and roll it into a thin layer about 1/8 inch thick.
Use a sharp knife to cut the dough into 6 3-inch circles. You can also use a similar sized cup or a cookie mold to stamp the circles.
Place each circle on top of the pie mixture and press down the sides to seal the pie. You don't have to seal it completely, but do the best you can.
Use a sharp knife to make an "x" on top of each pie.
Brush the top of pies with melted butter
Bake in the oven for 40 minutes, until the tops are golden brown.
Let the pies cool for 5 minutes before removing them from the muffin tin with a sharp knife. Enjoy immediately!
Mini Paleo Chicken Pot Pies
Amount Per Serving (1 mini pie)
Calories 265Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 9g45%
Total Carbohydrates 24g8%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
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