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!
Servings 9 Muffins
- 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
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!
Calories: 319kcal | Carbohydrates: 31.4g | Protein: 8.8g | Fat: 20.4g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Cholesterol: 41.3mg | Sodium: 297.3mg | Potassium: 49mg | Fiber: 4.9g | Sugar: 22.3g | Vitamin A: 1.4IU | Vitamin C: 10.6mg | Calcium: 13.2mg | Iron: 9mg