• Marisa Louise

Paleo Lemon Poppyseed Muffins

Made without grains, gluten, and refined-sugar, these muffins will blow you away from how delicious they are!



These muffins can turn any cloudy day into a sunny one! (Which is helpful when you live in the PNW!) They're fluffy, sweet, and taste so darn good! I hope you give them a try, and slather them in as much grass-fed butter as I do! ;) Recipe below!



Paleo Lemon Poppyseed Muffins


- Makes 1 dozen muffins -

INGREDIENTS:

  • 2 cups of blanched almond flour

  • 2 Tbsp coconut flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp Himalayan pink salt

  • Zest from two medium lemons

  • 1 Tbsp orange zest (optional!)

  • Fresh juice from 2 1/2 lemons

  • 1/4 cup of chilled, thick coconut cream

  • 1/4 cup coconut oil, melted

  • 1/4 cup + 2 Tbsp maple syrup, or raw honey

  • 4 pasture-raised eggs + 1 yolk

  • 1 tsp lemon extract

  • a dash of vanilla extract

  • 2 Tbsp poppyseeds


INSTRUCTIONS:

  1. Preheat oven to 350°F, and line a muffin tin with cupcake/muffin liners.

  2. In a medium-sized mixing bowl, mix together your almond and coconut flour, baking soda and powder, zest, and salt. Set aside.

  3. In a larger mixing bowl, beat together your eggs, coconut oil, coconut cream, sweetener, lemon juice, and both extracts.

  4. Pour your dry into your wet, and stir well to combine. Lastly, add in your poppyseeds, and stir to incorporate.

  5. Pour the batter into your lined muffin tin, and fill them evenly so it makes 12 muffins. Bake in preheated oven for 17 minutes. They’ll be done when a toothpick inserted comes out clean! Enjoy with plenty of grass-fed butter! 👌🏼




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