Name: Gluten-Free Lemon Poppy Seed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 5 large eggs at room temperature; 1∕3 cups sustainable palm shortening; 1/3 cup honey; 1/3 cup maple sugar; 2∕3 cups unsweetened almond milk; 1⁄4 cup lemon juice; 1 teaspoon pure vanilla extract; 3 cups blanched almond flour; 3 tablespoons coconut flour; 3 tablespoons arrowroot; 1 teaspoon baking soda; 1⁄4 teaspoon sea salt; 2 tablespoons poppy seeds; 1 tablespoon grated lemon zest

Gluten-Free Lemon Poppy Seed Muffins

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5 from 7 reviews

Author: Danielle
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 minutes
Yield: 24 servings 1x
Category: Snack
Cuisine: American

Ingredients

Scale

5 large eggs at room temperature
1∕3 cups sustainable palm shortening
1/3 cup honey
1/3 cup maple sugar
2∕3 cups unsweetened almond milk
1⁄4 cup lemon juice
1 teaspoon pure vanilla extract
3 cups blanched almond flour
3 tablespoons coconut flour
3 tablespoons arrowroot
1 teaspoon baking soda
1⁄4 teaspoon sea salt
2 tablespoons poppy seeds
1 tablespoon grated lemon zest

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Instructions

Preheat oven to 350F.
Add the eggs, palm shortening, honey, maple sugar, almond milk, lemon juice, vanilla to a food processor. Process for 15 seconds until combined. Add the almond flour, coconut flour, arrowroot, baking soda, sea salt and process for 30 to 45 seconds, until the batter is smooth.
Stir in the poppy seeds and lemon zest.
Line 2 muffin tins with parchment liners, and fill the cavities ⅔ of the way full.
Bake 20-25 min, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.

Find it online: https://daniellewalker.com/gluten-free-lemon-poppy-seed-muffins/