1 ½ cups blanched fine almond flour (not almond meal)
¾ cup arrowroot powder (look for Bob's Red Mill which sells this inexpensively in 16 ounce bags)
3 Tablespoons coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
1 Tablespoon poppy seeds
grated zest of 1 medium lemon
6 large eggs
¾ cup pure maple syrup or honey
6 Tablespoons melted unrefined coconut oil
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees. Line a standard muffin tin with 10 unbleached parchment liners.
Place the almond flour, arrowroot powder, coconut flour, baking soda, salt, poppy seeds and lemon zest to a large mixing bowl and whisk to combine. (If you're almond flour is clumpy, I would do this entire recipe with an electric mixer.)
In a medium mixing bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla.
Pour the egg mixture into the large bowl with the dry ingredients and combine well.
Pour the batter into the prepared muffin tin, filling each cup to the top. I like to use a very large glass measuring cup to do this.
Bake until lightly golden and when a toothpick inserted comes out clean, about 26-30 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/grain-free-lemon-poppy-seed-muffins-recipe/