Paleo Poppyseed Muffins

  • 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
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!

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