Ingredients:
- ½ cup coconut flour
- ½ cup tapioca flour
- ½ cup coconut sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon poppyseeds
- pinch of salt
- ⅔ cup applesauce
- 3 eggs, whisked
- zest of 1 lemon
- ¼ cup lemon juice (or juice of 1 lemon)
- 2 teaspoons almond extract
Directions:
Preheat oven to 350 degrees F. In a large bowl, whisk together coconut flour, tapioca flour, maple sugar, baking soda and powder, lavender buds, poppyseeds, and salt until combine.
In a medium bowl, whisk together applesauce, eggs, lemon juice and zest, and almond extract. Pour wet mixture into dry mixture and mix until combine.
Grease a silicone muffin tray then use an ice cream scoop to scoop out 10 muffins.
Place in oven to bake for 20-25 minutes, until a toothpick comes out clean!