- 2 cups blanched almond flour
- 2 tsp baking soda
- 1/2 tsp sea salt
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1/4 cup pure honey
- 1/2 cup unsweetened almond milk
- 2 tbsp poppy seeds
- Preheat oven to 350 degrees F.
- Combine the almond flour, baking soda, and salt in a large bowl and set aside.
- 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.
- 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.
- Store any leftovers in an airtight container for up to 3 days.
- Makes 1 dozen muffins.
