Ingredients
- 4 eggs
- 1/4 cup coconut oil melted and cooled
- 1/3 cup raw honey
- 1/3 cup fresh squeezed orange juice or 100% orange juice
- 2 tbsp orange zest zest from one large orange
- 1 tsp pure almond extract
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp sea salt
- 2 Tbsp poppy seeds
Instructions
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Line a 12 cup muffin pan with liners and preheat your oven to 350 degrees.
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Using a hand mixer on low/medium or whisk, beat together the eggs, honey, orange juice, almond extract, coconut oil and zest.
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In a separate bowl, stir together the almond and tapioca flours, baking soda, salt, poppy seeds and spices. Add the dry ingredients to the wet and mix on low speed or by hand until just combined.
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Divide the batter evenly between the 12 lined muffin cups (about 3/4 full), and bake about 15 minutes or until a toothpick inserted in the center of one comes out clean.
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Allow muffins to sit in the pan for 2 minutes, then remove and cool completely on wire racks. Serve and enjoy! Leftovers can be stored in the refrigerator for up to 5 days or frozen.