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Lemon Poppyseed Muffins

lemon poppy seed muffins

Prep time: 15 minutes | Cook time: 18 minutes

12 Servings | Calories: 140 | Protein: 8 | Fat: 9 | Carbs: 4

Gluten-Free, Vegetarian, Dairy-Free

INGREDIENTS

  • 1/3 c lemon juice (about 3 small lemons)
  • Zest of 1 lemon
  • 1 tsp vanilla
  • ¼ tsp almond extract
  • 3 eggs
  • 1/3 c applesauce (unsweetened)
  • 1/3 c maple syrup
  • 1 Tbsp coconut oil
  • 2 ¼ c almond flour
  • 1/3 c tapioca flour
  • 1 ½ Tbsp poppy seeds
  • 1 tsp baking soda
  • ¼ tsp salt

DIRECTIONS

  1. Preheat oven to 350ºF and line 12-cup muffin pan or grease with coconut oil
  2. In large bowl whisk together eggs, apple sauce, maple syrup, coconut oil, vanilla, almond extract and lemon juice.
  3. In medium bowl combine almond flour, tapioca flour, poppy seeds, baking soda, salt and lemon zest; set aside. Add to wet ingredients, mixing with large spoon or spatula until combined.
  4. Evenly distribute batter into 12-cup muffin pan (about 3/4 way full).
  5. Bake muffins for 16-18 minutes, or until an inserted toothpick comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.
  6. Enjoy!