Paleo Lemon Poppyseed Muffins II

Recipe yields 12 muffins
Paleo Lemon Poppyseed Muffins II
Paleo Lemon Poppyseed Muffins II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups almond flour

  • 1/4

    cup coconut flour

  • 1/2

    tsp baking soda

  • 1

    tsp baking powder

  • 1/2

    tsp sea salt

  • 1/2

    cup unsweetened applesauce

  • juice, 2 lemons (about 1/2 cup)

  • zest, 1 lemon

  • 3

    large eggs

  • 1/4

    cup raw honey

  • 1

    tsp vanilla extract

  • 2

    Tbsp poppy seeds

Directions

1. Preheat oven to 350 degrees F. 2. In a large bowl, combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine dry ingredients. 3. In a separate bowl, combine applesauce, lemon juice, lemon zest, eggs, honey and vanilla extract. 4. Add wet ingredients to dry and stir to combine. 5. Stir in the poppy seeds 6. Line a muffin tray with paper liners, or grease well and divide batter evenly among wells. 7. Bake for 23-25 minutes, watching carefully to not burn 8. Remove from oven and let cool in tray for 10 minutes. 9. Remove from tray and allow to cool on a wire rack. 10. Will keep for several days in an airtight container on the counter.

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