These Gluten Free Paleo Lemon Poppy Seed Muffins are made with almond flour and are light, fluffy and perfectly sweet and tangy! A must make for breakfast!
In a large bowl, whisk the flours, sugar, poppy seeds, baking powder, salt and baking soda. In a separate bowl, whisk all the remaining ingredients.
Add the dry ingredients into the wet ingredients and whisk until well combined. Cover and refrigerate 1 hour.
Preheat your oven to 350 degrees and line a muffin pan with muffin liners or use a silicone pan **
Use an ice cream scoop to fill 9 cavities with the batter. Bake until the tops are lightly browned and a toothpick inserted in the center comes out clean, about 22-25 minutes.
Cool COMPLETELY in the pan. Then, run a sharp knife around the edges very gently to remove from the pan.
*Please weigh your flour to ensure results
**These stick to the pan without a liner or silicone pan. So don't skip this!