The baobab fruit tree, an ancient angiosperm native to inland Africa, is sometimes referred to as the “upside-down tree” because of its thick trunk and tall, root-like branches. Hollow from the inside out, the baobab stores water in its trunk to help it survive through droughts. Evolved in this harsh environment, the baobab bears fruit that is super nutrient dense and dries naturally in its shell – a perfect superfood with a tart, almost lemony taste.
Atacora’s Baobab Fruit Powder is a simple way to get a high dose of vitamin C, calcium, potassium, fiber, antioxidants, and prebiotics – nourishment for your tummy’s natural bio-flora.
While a simple way to use the Baobab Fruit Powder is by mixing it into water or a fruit juice, step up your food game by using it in your day-to-day meals and baking.
This paleo lemon and baobab fruit muffin with poppy seeds is the ultimate sweet and nutrient-dense baked-good to get your morning going or get you through that 3 o’clock slump.
INGREDIENTS
- 2 cups Almond Flour (sub: coconut flour)
- ¼ cup Coconut flakes (unsweetened, raw)
- Lemon Zest from one lemon
- ½ cup Lemon juice
- ½ cup Unsweetened Apple sauce
- 3 Eggs
- ½ cup Local honey
- 4 Tbsp Atacora Baobab Fruit Powder
- 1 tsp Lafaza’s Pure Ground Vanilla
- 2 Tbsp Poppy seeds
- 1 tsp Baking soda
- Pinch of salt
DIRECTIONS
Preheat oven to 350° F.
In a large bowl, combine your dry ingredients – almond flour, coconut flakes, lemon zest, fruit powder, ground vanilla, poppy seeds, baking soda, and salt. Mix well.
In a separate bowl, mix together your wet ingredients – lemon juice, apple sauce, eggs, and honey.
Combine ingredients and mix well.
Grease a muffin tin (or line with silicone/non-bleach paper liners).
Scoop or pour (I like using a large measuring cup with a spout) batter into wells, making sure to leave some space on top for muffins to “rise.”
Bake for 20-25 minutes or until tops are golden and muffins are set.
Let your lemon and baobab fruit muffins cool in the tray for 5-10 minutes before removing. If you want sweeter, go the extra mile and make a baobab “frosting” using full fat coconut milk, honey, lemons, and baobab fruit powder. I really like this paleo-friendly recipe.
Enjoy these tasty lemon and baobab fruit muffins warm with some butter or raspberry jam! You can also store them in an air-tight container for up to a week.
Post by Barbara Lee.
Barbara is a world traveler who is passionate about sustainable food systems, responsible consumerism, and holistic living. Her professional background and interests include writing, cooking, non-profit work, and eco-conservation.
