Lemon Poppy Seed Muffins

Prep Time: 5-7 minutes | Cooking Time: 16 minutes | Yield: 1 dozen muffins

  • 4 organic, cage-free eggs

  • 1/3 cup lemon juice

  • 1/3 cup raw honey

  • 1/4 cup coconut oil, melted

  • 1 tsp vanilla extract

  • 1 tbsp lemon zest

  • 2 cups almond flour

  • 1/3 cup arrowroot flour

  • 3/4 tsp baking soda

  • 1/4 tsp sea salt

  • 2 tbsp poppy seeds

  1. Preheat oven to 350ºF.

  2. Whisk all of the wet ingredients together.

  3. Mix all of the dry ingredients (except the poppy seeds) together in a separate bowl.

  4. Slowly add in the dry ingredients to the wet ingredients stirring until just combined, then add in the poppy seeds.

  5. Line a 12 cup muffin tin and fill each tin 3/4 full.

  6. Bake for 16 min, or until the toothpick test comes out clean, and enjoy!

Recipe adapted from PaleoRunningMama

#GlutenFree #DairyFree #GrainFree #Dessert #Paleo #LemonPoppySeedMuffins #Lemon


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