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Lemon Poppy Seed Muffin recipe (Gluten Free, DF, Paleo)
These Lemon Poppy Seed Muffins are perfect for a tasty healthy breakfast or snack and are loaded with fresh lemony flavor.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Brunch, Dessert, Snack
Cuisine:
American, Dairy Free, Gluten Free
Servings:
9
muffins
Calories:
287
kcal
Author:
Stephanie
Ingredients
Dry ingredients:
2
cups
blanched almond flour
¼
cup
coconut flour
1
tsp.
baking soda
1
tbsp.
poppy seeds
¼
tsp.
salt
Wet ingredients:
3
large
eggs
1
tsp.
vanilla extract
1
large lemon juice & zest
(about ¼ cup juice)
⅓
cup
coconut milk
¼
cup
coconut oil melted
¼
cup
maple syrup
Instructions
Preheat oven to 350 degrees and line muffin tin with baking cups.
In large mixing bowl whisk together flours, baking soda, poppy seeds, and salt.
Meanwhile in small bowl combine beaten eggs, vanilla extract, lemon juice, zest, coconut oil, coconut milk & maple syrup.
Pour wet ingredients into bowl with dry and whisk together until thoroughly combined.
Using an ice cream scoop spoon equal portions into baking cups.
Bake in preheated oven approximately 20 minutes or until toothpick inserted comes out clean.
Notes
Use room temperature eggs- you can easily bring them up to room temperature by putting them in a bowl of warm water.
Nutrition
Calories:
287
kcal