Lemon Poppy Seed Muffins

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

INGREDIENTS:

• 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

INSTRUCTIONS:

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