Lemon Poppyseed Muffins

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Try making these Lemon Poppyseed Muffins for your next paleo breakfast option! Poppy seeds are loaded with fiber and benefit both heart and skin health. Lemons are known to be a great source of phytonutrients, which play a significant role in preventing disease and inflammation. Almond flour is rich in magnesium and an excellent gluten-free flour alternative. Olive oil is rich in antioxidants and has many anti-inflammatory effects. Serve these muffins at any time of the day and enjoy!

Ingredients:

  • 2 ¾ cup almond flour, finely ground

  • ⅓ cup tapioca flour

  • ¼ tsp baking powder

  • ¾ tsp baking soda

  • ¼ tsp sea salt

  • 2 tbsp poppy seeds

  • Zest of two lemons

  • 3 eggs

  • ⅓ cup maple syrup

  • ⅓ cup olive oil

  • ¼ cup fresh lemon juice

  • ½ tsp vanilla extract

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin dish with coconut oil.

2) In a large bowl, combine the almond flour, tapioca flour, baking powder, baking soda, sea salt, poppy seeds, and lemon zest.

3) In a separate medium sized bowl, mix the eggs, maple syrup, olive oil, lemon juice, and vanilla extract.

4) Combine the wet mixture with the dry mixture and mix well.

5) Evenly divide the batter in the muffin cups. Bake for 15-20 minutes or until the top of muffins become golden. Allow to cool before serving. Enjoy!