Lemon Poppy Seed Muffins

local_grocery_store Ingredients

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 3 eggs
• 1/2 cup honey
• 1/4 cup coconut oil, melted
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/4 cup almond milk

restaurant_menu Method

1. 1.Preheat your oven to 350°F and line a muffin tin with liners.
2. 2.In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and poppy seeds.
3. 3.In a separate bowl, whisk together the eggs, honey, coconut oil, lemon juice, lemon zest, vanilla extract, and almond milk.
4. 4.Add the wet ingredients to the dry ingredients and stir until just combined.
5. 5.Scoop the batter evenly into the muffin tin.
6. 6.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. 7.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

lightbulb_outline Tips

• chevron_rightFor an extra lemony kick, try adding a tablespoon of lemon extract to the batter.
• chevron_rightThese muffins freeze well, so feel free to make a double batch and save some for later.