Lemon Poppyseed Muffins
Ever feel like you need something sweet to get you by? I know I do. Here’s a perfect fix for just that. Lemon poppy seed muffins! Loaded with freshly squeezed and zested lemons, a lil turmeric for an anti inflammatory boost, vanilla and coconut sugar- these will have your home smelling amazing and probably make you spring out of bed the next morning if you’re anything like me (food is a motivator, seriously).
Lemon Poppyseed Muffins
Author: Consciously Coastal
prep time: 10 | cook time: 12-14 | Servings: 6 - 12
Ingredients:
- 4 c almond flour, I love @bobsredmill
- ½ tbs baking powder
- ½ c coconut sugar, you could also sub maple syrup or honey- it will make the muffins more dense. For a low sugar alternative try monkfruit!
- 4 tbs poppy seeds
- 1 tbs turmeric powder
- 4 large eggs, can sub with flax eggs
- 1 tbs vanilla extract
- 1/2 c almond milk, can also sub for another alternative milk!
- 2 lemons, zested and juiced
- 6 tbs coconut oil, melted
Instructions:
- Preheat the oven to 350ºF, spray or grease a muffin tin with coconut oil.
- Combine all dry ingredients together in a medium-sized bowl and whisk together, set aside.
- In a separate larger bowl, whisk eggs and remaining wet ingredients.
- Combine dry ingredients into the large bowl with the wet ingredients and whisk together until smooth.
- Fill each muffin cup 3/4 of the way full.
- Place the muffin tin in the oven and bake for 12-14 minutes. (you May need to go a lil longer if you do flax eggs and maple/honey)
- Once ready remove muffins from oven and let cool for at least 10 minutes before removing from the tin!