Description
Delicious gluten-free lemon poppy seed muffins, perfect for spring hosting.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- ½ cup unsweetened applesauce
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together almond flour, coconut flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, applesauce, lemon juice, and lemon zest.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Fold in the poppy seeds.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
- For added sweetness, consider drizzling with a lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg