Lavender Lemon Poppyseed Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Lavender buds, dried
  • 1 Lemon, Zest of

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 2/3 cup Applesauce

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 2 tsp Almond extract
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Coconut flour
  • 1/2 cup Maple sugar
  • 1 tbsp Poppyseeds
  • 1 pinch Salt
  • 1/2 cup Tapioca flour

Found on paleomg.com

Ingredients

• ½ cup coconut flour
• ½ cup tapioca flour
• ½ cup maple sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 tablespoon dried lavender buds
• 1 tablespoon poppyseeds
• pinch of salt
• ⅔ cup applesauce
• 3 eggs, whisked
• zest of 1 lemon
• ¼ cup lemon juice (juice of 1 lemon)
• 2 teaspoons almond extract

Directions

• Preheat oven to 350 degrees F. In a large bowl, whisk together coconut flour, tapioca flour, maple sugar, baking soda and powder, lavender buds, poppyseeds, and salt until combine.
• In a medium bowl, whisk together applesauce, eggs, lemon juice and zest, and almond extract. Pour wet mixture into dry mixture and mix until combine.
• Grease a silicone muffin tray then use an ice cream scoop to scoop out 10 muffins.
• Place in oven to bake for 20-25 minutes, until a toothpick comes out clean!