Tropical Poppy Seed Muffins (vegan, paleo, and sugar-free) – Just Thrive
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Recipes

Tropical Poppy Seed Muffins (vegan, paleo, and sugar-free)

Guest recipe and blog by Cathryn Fowler / @cathryn_fowler_

Sometimes you just need a taste of sunshine, a taste of the tropics, a virtual vacation. 

Well pack your (ingredient) bags and head to the kitchen because these gut-friendly, vegan, paleo, and sugar-free tropical poppy seed muffins check all those boxes.

Let’s talk about what ingredients you’re packing for this vacation. Hint: think gut-friendly. 

Not only do you get a dose of prebiotics via the tasty tropical Precision PREbiotic, but the fiber and resistant starch found in the tigernut flour also helps promote the growth of those beneficial bacteria in your gut. 

Throw in Just Thrive Probiotic, and the fact that these are vegan, paleo, and sugar -free, and you have yourself a delicious (and healthy!) breakfast or dessert. 

(And just in case you were wondering – YES! You can bake with Just Thrive at high heat without impacting potency.)

With all that goodness packed in these delectably delicious muffins, your gut bacteria will be thriving and fueled, so you can have a thriving and fueled day - the kind of day you deserve! 

poppy seed muffins

Recipe for vegan, paleo, sugar-free Tropical Poppy Seed Muffins

INGREDIENTS

  •   1 and 1/2 cups tigernut flour
  •   3 TB ground flax
  •   2 tsp baking powder
  •   1/4 tsp salt
  •   1/3 cup coconut butter (melted)
  •   1/3 cup shredded zucchini  
  •   1 scoop Precision PREbiotic
  •   2 capsules Just Thrive Probiotic 
  •   1/2 cup water
  •   1 Tbsp lemon zest
  •   2 Tbsp lemon juice 
  •   1 Tbsp poppy seeds 

DIRECTIONS

  •   Preheat oven to 350 degrees F. 
  •   Combine tigernut flour, ground flax, baking powder, salt, Precision Prebiotic, the powder of Just Thrive Probiotic capsules (open them up + pour them out into bowl), lemon zest, and poppy seeds in a medium-sized mixing bowl. 
  •   Add in the shredded zucchini, coconut butter, water, and lemon juice. 
  •   Scoop batter into a lined muffin pan.
  •   Bake at 350 degrees for 28-30 minutes.
  •   Remove pan from oven and let cool -  transfer muffins to cooling wrack until they’re room temperature.
  •   Optional: drizzle some melted coconut butter on top or, my personal favorite, yogurt with cacao nibs. 
  •   Store in refrigerator and enjoy!! 

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