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Lemon Poppyseed Muffins

Source

Kristin Dovbniak | Healthy Mama Kris

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

Change

wet:
1⁄4 cup fresh lemon juice
1⁄3 cup melted coconut oil
1⁄3 cup honey
3 eggs whisked
2 tsp vanilla extract
dry:
2 tbsp poppyseeds
1 1⁄2 cup almond flour
1 tsp baking powder
1⁄2 tsp sea salt
1⁄2 tsp baking soda
2 tbsp tapioca starch

Directions ( Default | Numbered )

1. Preheat oven to 325. Grease or line a 12-cup muffin tin.

2. In a large bowl, whisk all wet ingredients. 3. In a separate bowl, whisk dry ingredients, making sure to remove any clumps.

4. Slowly whisk wet into dry. Scoop about 1/4 cup (1/2-3/4) into muffin tins.

5. Bake in preheated oven for 25-28 minutes, until edges are starting to brown and a toothpick comes out clean.

  1. 1. Preheat oven to 325. Grease or line a 12-cup muffin tin.
  2. 2. In a large bowl, whisk all wet ingredients. 3. In a separate bowl, whisk dry ingredients, making sure to remove any clumps.
  3. 4. Slowly whisk wet into dry. Scoop about 1/4 cup (1/2-3/4) into muffin tins.
  4. 5. Bake in preheated oven for 25-28 minutes, until edges are starting to brown and a toothpick comes out clean.

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