Lemon Poppy Seed Muffins {almond flour}
For the lemon juice and zest you'll need about two large lemons.
Servings: 8 muffins
Calories: 299kcal
Ingredients
- 2 cups blanched almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup maple syrup or honey
- ¼ cup olive oil or other oil
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 6 tablespoons lemon juice
- 2 teaspoons poppy seeds
Instructions
- Preheat your oven to 350℉.
- Prepare a muffin pan with parchment paper baking cups.
- Add the almond flour, salt, and baking soda to a mixing bowl and whisk to blend well.
- Add the eggs, sweetener, olive oil, vanilla extract, zest, and lemon juice to the bowl and blend well with a spoon or spatula.
- Add and blend in the poppy seeds and then spread the batter across the muffin cups.
- Bake for 30 minutes or until the tops are golden and a toothpick inserted in a muffin comes out clean.
- Cool and store sealed for a few days at room temperature, in the refrigerator for a few weeks, or freeze for a few months.
Nutrition
Calories: 299kcal | Carbohydrates: 21g | Protein: 8g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 234mg | Potassium: 83mg | Fiber: 3g | Sugar: 14g | Vitamin A: 69IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 1mg
