Lemon Poppyseed Muffins

The most delicious, fluffy and refreshing muffins. Perfect for the Spring and Summer months.

5 from 1 vote

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Prep Time 10

Cook Time 18

Course Dessert

Cuisine American

Servings servings

Calories 177 kcal

Equipment

Muffin Tin
Medium Mixing Bowl
Rubber Spatula

Ingredients

1 ½ cup almond flour
3 tablespoon coconut flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon lemon extract
⅓ cup olive oil
3 eggs
¼ cup maple syrup
1 tablespoon poppyseed

Instructions

Preheat the oven to 350 degrees. Line a muffin tin with muffin liners or grease with cooking spray.
Whisk together eggs, olive oil, and maple syrup.
Add in lemon extract and whisk well.
Add in almond flour, coconut flour, baking soda, and salt. Mix until completely combined.
Fold in poppyseed.
Scoop batter evenly into the muffin tin.
Bake for 18-20 minutes.
Let the muffins cool for at least 10 minutes before serving.

Notes

Save in a tupperware or ziploc bag for up to a week.

Nutrition

Serving: 1muffinCalories: 177kcalCarbohydrates: 9gProtein: 5gFat: 15gSaturated Fat: 2gCholesterol: 41mgSodium: 160mgPotassium: 36mgFiber: 2gSugar: 5gVitamin A: 59IUCalcium: 54mgIron: 1mg

Keyword dairy free, dessert, gluten free, paleo

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