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
Preheat oven to 350ºF.
Whisk all of the wet ingredients together.
Mix all of the dry ingredients (except the poppy seeds) together in a separate bowl.
Slowly add in the dry ingredients to the wet ingredients stirring until just combined, then add in the poppy seeds.
Line a 12 cup muffin tin and fill each tin 3/4 full.
Bake for 16 min, or until the toothpick test comes out clean, and enjoy!
Recipe adapted from PaleoRunningMama