There’s nothing like some lemon poppy seed muffins to brighten up a winter day! These delicious 2-bite muffins are the perfect snack or treat. I went on a lemon poppy seed kick last week making some post-workout protein muffins and then these. No regrets!
They are gluten-free and dairy-free and use a blend of almond flour and coconut flour. That way you get lots of healthy fats and natural sources of protein that balances your blood sugar.
I opted to add in some blueberries since they are great source of antioxidants and I like to sneak them in when I can. I even added a few drops of lemon doTERRA essential oil to boost that lemon flavour, I can never really get enough.
I have not tested this recipe on a larger scale but so far they are amazing as mini muffins. I like to store them in the fridge after they cool down to make them last longer.
In a bowl combine the almond flour, coconut flour, and baking soda.
In another bowl combine the lemon zest, lemon juice, maple syrup, vanilla extract and poppyseeds. Stir to combine. Add in the eggs and whisk. Allow the coconut oil to be slightly cooled then stir it into the mixture.
Fold the wet ingredients into the dry. Then add the blueberries and a few drops of doTERRA lemon essential oil for some extra lemon flavour if you have some on hand. Make sure to always use therapeutic grade made for internal consumption.
Bake for 16 – 20 minutes. Let them cool on a rack then enjoy. Store in the fridge to make them last longer up, to 5 days.