These elegant muffins are fragrant with the scent of lemon, and thanks to the poppy seeds, boast a delicate bite. A step up from your traditional blueberry or banana, these simple-to-prepare muffins make an excellent brunch option, and also a terrific sweet treat after a meal when you don’t want something too indulgent. For variety, orange zest works very well here, and you can even make them into mini muffins by using a mini muffin tin and baking for about half the time. Fill a basket, and they make a great gluten-free, Paleo-friendly gift. One bite of these beauties, and you’ll never miss bakery muffins again!
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 3 large eggs
• 1/2 cup coconut oil, melted
• 1/4 cup pure honey
• Zest of 1 lemon
• 1/2 cup unsweetened almond milk
• 2 tablespoons poppy seeds
1. Preheat oven to 350 degrees F.
2. Combine the almond flour, baking soda, and salt in a large bowl and set aside.
3. Beat the eggs with the coconut oil and honey, then add the lemon zest and almond milk, and stir to combine. Fold in the poppy seeds.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container for up to 3 days.
6. Makes 1 dozen muffins.
