Servings: 9 muffins
Grain-Free Lemon Poppy Seed Muffins
Grain-Free Lemon Poppy Seed Muffins are zesty, perfectly sweet, moist and amazing!
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 3 tablespoons coconut flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tsp sea salt
- ½ cup unsweetened almond milk*
- 1 Tbsp lemon zest
- 1/3 cup fresh squeezed lemon juice
- 3 large eggs
- 1/2 cup pure maple syrup
- 2 tablespoons avocado oil**
- 1 teaspoon pure vanilla extract
- 2 tablespoons poppy seeds
Instructions
- Preheat the oven to 350 degrees F and line a 12-hole muffin tray with muffin liners (or lightly spray the holes with cooking oil spray).
- Add all of the ingredients for the muffins to a blender and blend until smooth. Stir in the lemon poppy seeds.
- Pour muffin batter into the muffin holes, filling them ¾ of the way up.
- Bake on the center rack of the oven for 23 to 25 minutes, or until muffins are golden-brown on top. Baked goods are fully cooked once they have reached an internal temperature of 190 degrees Fahrenheit. You can verify the doneness of the muffins by inserting an instant read thermometer into one of them.
- Allow muffins to cool to room temperature before peeling off the muffin liner and devouring (Note: if you don’t allow muffins to cool, they will stick to the muffin liner).
Notes
*regular cow's milk, oat milk, or any non-dairy milk you like works here.
**Use olive oil or melted coconut oil instead of avocado oil if you'd like.
Nutrition
Serving: 1Muffin (of 9), Calories: 295kcal, Carbohydrates: 27g, Protein: 10g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 62mg, Sodium: 294mg, Fiber: 5g, Sugar: 3g