Paleo Lemon Poppy Seed Muffins
These paleo lemon poppy seed muffins are a nutrient dense, gluten free breakfast or snack idea.
Paper muffin cups
- The juice and zest of 1 lemon
- 1/3 cup olive oil
- 1/2 cup maple syrup
- 6 eggs
- 1 tablespoon poppy seeds
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup coconut flour
- 1 teaspoon baking soda
Preheat the oven to 350 degrees Fahrenheit.
Add the lemon juice, lemon zest, olive oil, maple syrup, eggs, poppy seeds, vanilla extract, and salt to a large mixing bowl and whisk for about one minute.
Add the coconut flour and baking soda and whisk again to combine.
Divide the batter evenly into a muffin tray with 12 paper muffin cups.
Bake at 350 degrees Fahrenheit for 32 minutes.
Makes 12 paleo lemon poppy seed muffins.
Let cool before serving.
- Store the muffins in an airtight container at room temperature for a few days (or freeze them in a plastic freezer bag or airtight container).
Serving: 1Muffin | Calories: 168kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 145mg | Potassium: 66mg | Fiber: 4g | Sugar: 9g | Vitamin A: 119IU | Calcium: 38mg | Iron: 1mg