Paleo Poppyseed Muffins

These paleo poppyseed muffins are light, lightly sweet, and full of bright citrus flavor. Made with coconut and tapioca flours, they’re naturally gluten-free and perfect for breakfast, snacks, or a little afternoon treat.

They bake up soft and tender with just the right amount of sweetness.

Ingredients

• 1/2 cup coconut flour

• 1/2 cup tapioca flour

• 1/2 cup coconut sugar

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 tablespoon poppy seeds

• Pinch of salt

• 2/3 cup applesauce

• 3 eggs

• Zest of 1 lemon

• 1/4 cup lemon juice

• 2 teaspoons almond extract

Directions

1. Preheat the oven to 350°F. Lightly grease a muffin tin or use silicone liners.

2. In a large bowl, whisk together the coconut flour, tapioca flour, coconut sugar, baking soda, baking powder, poppy seeds, and salt.

3. In a separate bowl, whisk together the applesauce, eggs, lemon zest, lemon juice, and almond extract.

4. Pour the wet ingredients into the dry ingredients and mix until fully combined.

5. Using a scoop, divide the batter evenly among the muffin cups, filling each about ¾ full.

6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow to cool slightly before removing from the pan.

Servings

Makes 8-12 muffins.