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Lemon Poppy Seed Muffins

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We are always on the lookout for delicious gluten-free muffins and this recipe came from Cooking Instructor Wendy's Aunt Di in Colorado. These are not too sweet so they can easily be served alongside a soup or chili, but they would also be great for breakfast or a snack.

Ingredients

Food
Amt
Units
Prep
Notes
⅓ cup lemon juice
lemon juice
cup
6 tablespoons honey
honey
6
tablespoons
¼ cup melted coconut oil
melted coconut oil
¼
cup
1 teaspoon vanilla extract
vanilla extract
1
teaspoon
¼ teaspoon almond extract
almond extract
¼
teaspoon
4 eggs
eggs
4
2 cups blanched almond flour
blanched almond flour
2
cups
⅓ cup arrowroot powder (or tapioca flour)
arrowroot powder
cup
or tapioca flour
¾ teaspoon baking soda
baking soda
¾
teaspoon
¼ teaspoon salt
salt
¼
teaspoon
2 tablespoon poppy seeds
poppy seeds
2
tablespoon
3 tablespoons lemon zest (about 3 lemons)
lemon zest
3
tablespoons
about 3 lemons

Method

Preheat oven to 350 degrees. Coat muffin tins with a fine mist of oil or line with paper cups. Combine lemon juice, honey, melted coconut oil, vanilla extract, almond extract, and eggs in a large bowl and whisk together. To a separate bowl, add flour, baking soda, salt, poppy seeds, and lemon zest and stir to combine. Add dry ingredients to wet ingredients and stir until incorporated. Fill muffin cups 3/4 full and bake for 16-20 minutes or until a toothpick comes out clean.

Prep time
15 min
Cook time
20 min
Yields/Serves:
12 muffins
Contains Eggs, Contains Tree Nuts
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Yummy! Love the lemon!” —Kindra, a grown up
😫😟😐😀😍 “Good texture and lemon flavor” —Lissa, a grown up
😫😟😐😀😍 “Very tasty! Love them with soup and salad” —Karen, a grown up
😫😟😐😀😍 “Not too sweet” —Fab, a grown up