Almond Flour Lemon Poppy Seed Muffins
Try this Almond Flour Lemon Poppy Seed Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking soda
- 2 tablespoons lemon juice
- 2 cups almond flour
- zest from one lemon
- 1/4 cup coconut oil melted and cooled
- 1/3 cup coconut sugar (can use a low-carb xylitol based sw
- 3 eggs, room temperature
- 1/2 teaspoon lemon extract (if you have it)
- 2 tablespoons dairy-free milk (i used almond milk)
- Carbohydrate 3.7542055562653 g
- Cholesterol 20.3354166666667 mg
- Fat 20.2427477822003 g
- Fiber 2.05430135935826 g
- Protein 3.53775208360248 g
- Saturated Fat 9.39639186449016 g
- Serving Size 1 1 muffin (32g)
- Sodium 54.8635694448496 mg
- Sugar 1.69990419690704 g
- Trans Fat 1.25001027803927 g
- Calories 202 calories
Preheat the oven to 350 °f and line your muffin pan with paper liners, or lightly grease it with cooking spray.In a medium bowl, whisk together the almond flour, salt, baking soda, and coconut sugar.In another bowl, whisk together the coconut oil, eggs, vanilla, lemon extract, lemon juice, and milk. Pour into the dry ingredients and whisk until combined. (Alternatively you can make a "well" in the dry ingredients and add the wet ingredients to it. Whisk the wet ingredients together, and then whisk into the dry. One less bowl!)Add the lemon zest and poppy seeds and stir until combined.Scoop the batter into the prepared muffin tins and bake for 18-22 minutes.
