Grain-Free Lemon Poppyseed Muffins:

Name: Grain-Free Lemon Poppyseed Muffins
Ingredients: 1 1/2 cups almond flour; 2 Tbsp coconut flour; 1 tsp baking soda; 1/4 tsp sea salt; 1 tbsp poppyseeds; 3 large pasture raised eggs; 1/4 cup melted coconut oil; 1/4 cup maple syrup; 3 lemons juiced; Zest of 2 lemons; 1/4 cup almond milk; 1/4 cup coconut butter; 1/2 Tbsp coconut oil

Spring time is around the corner and these grain-free lemon poppyseed muffins need to be added to your menu. Because they are super easy to prepare, they are grain-free, refined sugar-free, and dairy-free. And these muffins make for the perfect meal prep option for breakfast’s on-the-go.

Ingredients you will need:

Almond flour
Coconut flour
Baking soda
Sea salt
Poppyseeds
Eggs
Coconut oil
Maple syrup
Lemons + lemon zest
Almond milk
Coconut butter + coconut oil for drizzle

Please note: For this recipe I have not tried any substitute and I am sorry if you all have any questions about substitutes. But if you try variations I would love to hear from you.

How to prepare:

I first mix my wet ingredients in a medium bowl. And then I add the dry ingredients and mix. I like to let the batter sit at room temperature for about 10 minutes but if in a time crunch just skip. And then I add batter to lined muffin tins. I use a small ice cream scooper (about tbsp size) and add two scoops to each. This batter will yield 10 muffins.

Bake:

Bake 350 F for 15-18 minutes. And once done let cool for about 10 minutes. And while my muffins are cooling, I melt my raw coconut butter with coconut oil, and drizzle the top of my muffins.