quickbread - vanilla poppyseed muffins

By tinathorn

Ingredients

• 2 C Blanched Almond Flour, Honeyville brand
• 1 Tbsp. Arrowroot Flour (tapioca would *probably* work)
• 1/4 tsp. Sea Salt
• 1/2 tsp. Baking Soda
• 2 Eggs, room temperature
• 1/4 C Refined Coconut Oil, melted
• 2 Tbsp. Sherry Cooking Wine (on the vinegar aisle) lemon?
• 1 Tbsp.Pure Vanilla
• 1 Tbsp. Poppyseeds
• 1/2 C Honey

Details

Servings 9
Preparation time 15mins
Cooking time 35mins
Adapted from cassidyscraveablecreations.com

Preparation

Step 1

Preheat the oven to 350 degrees and line a muffin tin with 9 cupcake liners.

In a large mixing bowl, whisk together the almond flour, arrowroot flour, salt, baking soda, and poppyseeds.

In another bowl, whisk together the honey, sherry cooking wine, vanilla, and eggs.

Stir the wet ingredients into the dry, then stir in the melted coconut oil.

Evenly divide the batter between the 9 cupcake liners.

Bake for 17 – 20 minutes or until the tops are golden brown.

Allow to slightly cool before serving.