Lemon Poppy Seed Muffins
These Lemon Poppy Seed muffins are so flavorful and have that perfect texture of a bit of crunch on the exterior and a moist inside! There's minimal added sugar and the fresh lemon truly shines in this one! ENJOY & tag us on @beingbrigid and @beingfunctionalnutrition when you try it - would love to hear what you think!
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Lemon Poppy Seed Muffins
1 1/2 cups almond flour
1/4 cup arrowroot starch
1/4 tsp baking soda
1/4 tsp salt
1 tbsp poppy seeds
1 egg
1/4 cup maple syrup
2 lemons (zested and juiced)
1/2 tsp vanilla extract
1/4 tsp almond extract
3 tbsp coconut oil (melted)
3 tbsp coconut butter (optional) (to glaze muffins)
- Preheat oven to 350 F and line a muffin tin with muffin liners.
- Mix all dry ingredients (almond flour, arrowroot, baking soda, salt, poppy seeds) in a bowl.
- In a separate bowl, mix all liquid ingredients (egg, maple syrup, lemon juice, lemon zest, vanilla extract, almond extract and coconut oil).
- Pour liquid ingredients into dry and mix until well combined.
- Add ¼ c of batter into each muffin tin, should fill 7 tins, and bake for 20 minutes or until muffins are set and slightly golden.
- Option to drizzle 1 tsp coconut butter on top of each muffin as a glaze.
