Low carb · Lunch & sides

Lemon Poppyseed Muffins

Name: Lemon Poppyseed Muffins
Ingredients: 2¾ cups almond flour (approx. 275 g); ¼ cup coconut flour (approx. 30 g); 1 cup granulated monk fruit sweetener (approx. 200 g); 2 tsp baking powder (approx. 8 g); 1 tbsp poppy seeds (approx. 10 g); 3 eggs (approx. 150 g without shells; European medium eggs are suitable); 1 tsp vanilla extract (5 ml); 1 tbsp lemon extract (15 ml); ¼ cup lemon juice (60 ml); ½ cup sugar-free vanilla Greek yogurt (approx. 120 g); ⅓ cup unsweetened almond milk (approx. 80 ml)

Bright lemon and poppy seed, built on almond and coconut flour.

Ingredients

1×

Instructions

1
Preheat oven to 175°C (350°F).
2
Grease a 12-cup pan with coconut oil or ghee and set aside.
3
In a large bowl add your dry ingredients.
4
Mix thoroughly, creating a well in the centre of your dry ingredients.
5
Add your wet ingredients to the well you created in the centre of your dry ingredients. 6. Mix well until fully incorporated.
6
Using a spoon, separate the batter into your 12-cup pan (be sure to level the tops of the muffins for best results).
7
Bake for 30 minutes until golden around the edges.
8
Allow 5–10 minutes for muffins to cool before extracting from the pan.
9
Place on a wire cooling rack and allow to cool completely.
10
Store in the refrigerator for up to 5 days.