Ingredients
- 2 1/2 cups almond flour 250 grams
- 1/4 cup coconut flour 20 grams
- 1/4 cup coconut sugar
- 1 tablespoon poppy seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup fresh lemon juice
- 1/2 cup honey
- 2 large eggs
- 2 tablespoons coconut oil, melted
Instructions
- In a large bowl, whisk together the almond flour, coconut flour, sugar, poppy seeds, baking powder, salt, and baking soda. Whisk all the remaining wet ingredients together in a separate bowl. Next, add the wet ingredients to the dry and whisk until well combined.
- Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with liners, or use a silicone pan.
- Using an ice cream scoop, fill 9 cavities evenly with batter. Place the pan in the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 22-25 minutes.
- Allow the muffins to cool completely in the pan. Run a knife around the edges and gently remove, then enjoy.