lemon poppyseed muffins

HAPPY SPRING & ENJOY THESE MUFFINS!!

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INGREDIENTS » DSC_0196

› 3 eggs

› 1/2 cup lemon juice [about 4 lemons]

› zest of 2 large lemons [about 2 lemons]

› 1/4 cup coconut oil

› 1/4 cup honey

› 1 tsp vanilla extract

› 2 cups almond flour

› 1/3 cup arrowroot or tapioca flour

› 1 tsp baking soda

› 2 tbsp poppyseeds

 

HOW TO MAKE »

  • set oven to 350F.
  • zest lemons, then juice them.
  • in a large mixing bowl, combine eggs, lemon juice, lemon zest, melted coconut oil, honey, + vanilla extract.
  • in a separate bowl, mix almond flour, arrowroot OR tapioca starch, + baking soda.
  • to the wet mixture, add the flour mixture in ~3 separate sections, mixing between each addition.
  • once all the ingredients are well incorporated with one another, add poppyseeds.  stir with spatula or spoon.
  • drop batter into lined or greased muffin cups; ~2 tbsp batter into each cup of a regular-sized muffin pan or 1 tbsp batter for mini muffins!
  • bake on 350F for ~18 minutes, until a toothpick inserted comes out clean.
  • allow to cool completely before removing from pan; ENJOY!

 


 

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