Gluten Free Paleo Lemon Poppy Seed Muffins

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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Resting time 1

Total Time 1 35

Servings Muffins

Calories 319kcal

Author FoodFaithFitness

Ingredients

2 1/2 Cups Almond flour (250g)*
1/4 Cup Coconut flour (20g)*
1/4 Cup Coconut sugar
1 Tbsp Poppy seeds
1 1/2 tsp Baking powder
1/2 tsp Salt
1/2 tsp Baking soda
1/2 Cup Fresh lemon juice
1/2 Cup Honey
2 Large eggs
2 Tbsp Coconut oil, melted

Instructions

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.
DEVOUR!

Notes

*Please weigh your flour to ensure results

**These stick to the pan without a liner or silicone pan. So don't skip this!

Nutrition