Grain-Free Lemon Poppyseed Muffins Recipe
Servings: 10 standard muffins
Ingredients
- 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.