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5 from 5 votes

Grain-Free Lemon Poppyseed Muffins Recipe

Servings: 10 standard muffins
Author: Pamela

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.