About the Recipe
These gluten free, dairy free, and refined sugar free lemon & poppy seed muffins are the perfect balance of light and indulgent.
Ingredients
4 eggs
Zest of 1 lemon
1/4 cup honey
2 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp vanilla extract
1/4 tsp celtic salt
2 cups almond flour
1 tsp baking powder
1 tbsp poppy seeds
dried edible flowers, for decoration
Coconut yogurt, for serving
Preparation
Step 1
Preheat oven to 180°C. Line a muffin tray with paper liners or grease with extra virgin olive oil.
Step 2
In a stand mixer fitted with the whisk attachment, beat the eggs on medium high speed for 1–2 minutes until slightly frothy.
Step 3
Switch to the paddle attachment. Add the lemon zest, honey, lemon juice, apple cider vinegar, vanilla extract, and salt. Mix for another minute until well combined.
Step 4
Gradually add the almond flour and baking powder, mixing on low speed until fully incorporated. Scrape down the sides if needed.
Step 5
Fold the poppy seeds into the batter.
Step 6
Divide the batter evenly into the prepared muffin liners, filling each about ¾ full.
Step 7
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the centre comes out clean.
Step 8
Let muffins cool in the tray for 5 minutes, then transfer to a wire rack to cool completely. Serve with a dollop of coconut yogurt and top with dried edible flowers.
Enjoy 💕