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Lemon & Poppy Seed Muffins by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Paleo, SCD, Vegetarian

Lemon & Poppy Seed Muffins

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread & Baking, Dessert, Snacks
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Primal, Refined Sugar-Free, SCD, Vegetarian
Servings 12 muffins

Ingredients
  

  • 200 g almond flour (2 cups) (ground almonds)
  • 2 eggs
  • 3 lemons zested
  • 1/4 cup lemon juice
  • 1 tbsp vanilla essence
  • 2 tbsps poppy seeds
  • 1/4 cup coconut oil make sure it is in a liquid state - melt if necessary
  • 1/2 cup honey
  • 1/2 tsp bicarbonate of soda

Instructions
 

  • Preheat oven to 180C (350F).
  • Line a muffin tin with muffin cases.
  • Zest and juice the lemons.
  • Add the almond flour (ground almonds) to a mixing bowl along with the melted coconut oil, poppy seeds, eggs, vanilla essence and honey.
  • Add in the lemon juice and zest and mix well.
  • Add the bicarbonate of soda and mix well again.
  • Spoon the mixture into the muffin cases.
  • Cook in the oven for 12-15 minutes or until a skewer comes out clean after it's been inserted. Keep an eye on the muffins as almond flour tends to burn quite easily. If the tops look like they are starting to brown too much, cover with a piece of tin foil.
  • Remove from the oven and allow to cool on a wire rack.