Flourless Lemon Poppyseed Muffins
These muffins are a nice alternative for a flourless lemony treat and very high in protein too!
Ingredients:
5 eggs (room temperature
1/2 cup fat, softened or melted and slightly cooled (ghee or coconut oil)
1 T lemon zest
1/4 cup fresh lemon juice (room temp.)
3/4 cup granulated sweetener ( I did 1/3 sucanat, 2/3 xylitol) coconut sugar works well too
2 cups almond flour (you can do 1 cup almond meal and 1 cup almond flour)
1/4 cup coconut flour or gluten free flour (can just add 1/4 cup almond flour as well)
1 T baking powder
2 T poppy seeds
Lemon glaze (Optional)
1/3 cup powdered sugar
2 tsp fresh lemon juice
Here’s How:
Preheat oven to 350.
Grease or line a muffin tin with paper liners.
Mix together eggs, sweetener, fat, lemon juice and rind and set aside.
In a separate bowl, whisk together the rest of the ingredients.
Pour the wet ingredients into the dry and stir until there are no lumps.
Spoon the batter in to the muffin tin and bake for 20-25 minutes or until a toothpick comes out clean and they are slightly browned.
Let the muffins cool on a rack.
To make the glaze, whisk together the sugar and juice and drizzle over the muffins or eat as they are…Yum!
These muffins can keep in the fridge for about 5 days.