lemon poppy seed muffins

Can you feel the energy in the air? It's that magical time of year again when the world bursts into bloom, and everything just feels a little brighter.

And what better way to embrace the season's zestiness than with some lemon poppy seed muffins? Picture this: fluffy, citrusy goodness, dotted with crunchy poppy seeds, all baked to golden perfection 🍋

servings: 4

Cook time: 60 min

ingredients:

• 3 eggs

• 1/2 cup fresh lemon juice

• Zest of 2 lemons

• 1/3 cup raw honey

• 1/4 cup melted coconut oil

• 1 tsp pure vanilla extract

• 1/2 tsp pure almond extract

• 2 cups blanched almond flour

• 1/3 cup arrowroot or tapioca flour

• 3/4 tsp baking soda

• 1/4 tsp salt

• Pinch of cinnamon

• 2 tbsp poppy seeds

here’s how you make iT:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a large mixing bowl, whisk together 3 eggs.

3. Add 1/2 cup fresh lemon juice and the zest of 2 lemons to the eggs, whisking until well combined.

4. Stir in 1/3 cup raw honey, 1/4 cup melted coconut oil, 1 tsp pure vanilla extract, and 1/2 tsp pure almond extract.

5. In a separate bowl, combine 2 cups blanched almond flour, 1/3 cup arrowroot or tapioca flour, 3/4 tsp baking soda, 1/4 tsp salt, a pinch of cinnamon, and 2 tbsp poppy seeds.

6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

8. Bake for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

9. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

10. Enjoy your delicious lemon poppy seed muffins!