Paleo Lemon Poppyseed Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 Zest

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 1/4 cup Honey, raw

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Coconut flour
  • 2 tbsp Poppy seeds
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract

• Drinks

  • 1 Juice

Found on thehealthymaven.com

Ingredients

• 2 cups almond flour*
• 1/4 cup coconut flour*
• 1/2 tsp baking soda
• 1 tsp baking powder (paleo-friendly)
• 1/2 tsp sea salt
• 1/2 cup unsweetened applesauce
• juice, 2 lemons (about 1/2 cup)
• zest, 1 lemon
• 3 large eggs
• 1/4 cup raw honey
• 1 tsp vanilla extract
• 2 T poppy seeds

Directions

• Preheat oven to 350 degrees F.
• In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt.
• In a separate bowl combine applesauce, lemon juice, lemon zest, eggs, honey and vanilla extract.
• Add wet ingredients to dry and stir to combine.
• Stir in poppy seeds.
• Line a muffin tray with paper liners or silicone liners or grease well and divide batter evenly among wells.
• Bake for 23-25 minutes, watching carefully to not burn (unlike I did...).
• Remove from oven and let cool in tray for 10 minutes.
• Remove from tray and allow to cool on a wire rack.
• Will keep for several days in an airtight container on the counter.

Nutrition