Monday, November 14, 2016

Lemon Poppyseed Muffins

Yield: 16 mini muffins

1 1/4 cup almond flour
2 tbsp coconut flour
1 tbsp poppy seeds
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup fresh lemon juice
zest of 1 lemon
3 eggs whisked
3 tbsp coconut oil, melted
1/4 cup of raw honey
1 tsp vanilla extract

1. In a small bowl, mix all the wet ingredients together.
2. In a medium bowl, combine all the dry ingredients.
3. Pour the wet ingredients into the dry ingredients bowl, and stir into a batter.
4. Let batter set for a few minutes, then stir again.
5. Grease a muffin tin or use muffin liners and fill each about two-thirds full.
6. Bake about 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.

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