Lately I bought a big bag of grounded poppy seeds. It was a special offer and I couldn’t resist! I love poppy seeds in all variations however grounded poppy seeds can’t be stored too long because the fat they contain can turn rancid very quickly. I recommend buying whole poppy seeds and grinding them yourself if you have an appropriate mill at home. As I don’t have a mill which can handle fatty ingredients and I have to buy the seeds already ground. The poppy seed marzipan muffins recipe includes a big amount of poppy seeds but no need to worry about the addiction potential which you hear so often in association with the poppy seed. The addicting opium is mainly in the milk like sap of the poppy.

Poppy seeds are really good for your heart, muscles and brain. Poppy seeds are rich in iron, calcium, magnesium, potassium and protein. The poppy in Greece is a symbol of fertility because the ingredient papaverine in the poppy seeds benefits the blood congestion in the male’s penis and their virility.

Now the sugar-free marzipan can be a challenge to buy in a store. I recommend to buy it either online or try to make it on your own. There are multiple recipes in the internet for self-made marzipan but I have to admit that I never tried to make marzipan and just bought it. I was lucky to find sugar-free marzipan in an Irish and German shop. One was made with honey the other one with isomalt sweetener. The honey marzipan was definitely the better one and the one I would recommend.

I made this recipe and brought them to work. My colleagues loved them and couldn’t believe the health benefits. They even asked for the recipe which is always the biggest compliment. So even if your friends are not so much interested in a healthy lifestyle you just need to find the right recipes and they won’t even notice that you brought them a healthy dessert.

Here you can see the two different marzipans types I was using.

Just form little pancakes, place the chocolate in the middle and form a little ball.

Mix all the ingredients for the dough.

Fill half of the dough in your forms, place the marzipan balls in the middle and cover with the remaining other half of the dough.

Poppy seed Marzipan Muffins

Created by on 8. December 2016

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  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m
  • Yield: 12 muffins

Ingredients

  • 200 grams marzipan (sugarfree)
  • 25 grams chocolate
  • 140 grams grounded almonds or haselnuts
  • 100 grams grounded poppy seeds
  • 100 grams protein powder (here: almond protein powder)
  • 150 grams soy yogurt
  • 60 grams liquid coconut oil
  • 150 milligrams almond milk
  • 2 eggs
  • 3 teaspoons baking powder
  • 70 grams coconut blossom sugar

Instructions

  1. Preheat your oven to 180°.
  2. Slice the chocolate and the marzipan in 12 equal pieces.
  3. Form the marzipan into little pancakes, put a piece of chocolate in the middle, fold the marzipan and build a ball.
  4. Whisk all other ingredients together until its a smooth dough. If you dough is solid (this depends on the protein powder you are using) add a little bit more almond milk till it's a more creamy consistency.
  5. Now either grease your muffin forms with coconut oil or assemble your forms with baking paper and fill it with half of the dough.
  6. Put one marzipan ball in each form and fill the remaining dough on top of it.
  7. Bake your muffins in the oven about 20 minutes.

When you eat them straight from the oven the chocolate is still liquid which is really tasty. You can store them in the fridge up to 2-3 days. Just take them out half an hour before you eat them otherwise the chocolate core is really solid.