Ingredients
Muffins:
- 4 large eggs room temp
- 1/3 cup fresh lemon juice about 4 lemons
- Grated zest of one med lemon
- 1/3 cup + 1 Tbsp raw honey melted slightly if necessary to soften
- 1/4 cup coconut oil refined, melted and cooled to almost room temp
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 2 cups blanched almond flour
- 1/3 cup arrowroot flour or tapioca flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp poppy seeds
Drizzle:
- 3 Tbsp coconut butter melted (but not hot)
- 2 tsp raw honey melted (but not hot)
Instructions
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Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
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In a medium bowl, combine the almond flour, arrowroot, baking soda and salt, set aside.
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In a large bowl, whisk together the eggs, lemon juice, zest, honey, coconut oil and both extracts until well combined. Gently stir the dry mixture into the wet until just combined, then stir in the poppy seeds to evenly distribute.
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Divide the muffin batter evenly among the liners, filling 3/4 of the way up to make 12 muffins
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Bake in the preheated oven for about 16-18 mins or until middles are set and domed and toothpick inserted in the center of one comes out clean
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Cool muffins on wire racks while you make the drizzle. Stir together the melted coconut butter and honey, then drizzle over muffins. It will harden as it cools. Store leftovers loosely covered at room temperature for the first day, and in the refrigerator thereafter. Enjoy!
Nutrition
Calories: 200kcal
Carbohydrates: 16g
Protein: 6g
Fat: 13g
Saturated Fat: 1g
Cholesterol: 54mg
Sodium: 150mg
Potassium: 41mg
Fiber: 3g
Sugar: 8g
Vitamin A: 80IU
Vitamin C: 2.7mg
Calcium: 71mg
Iron: 1.2mg