Lemon Poppy Seed Muffins

Thanks to Paleo Running Momma for this recipe. A great way to add some lemon zest to your muffins. Makes 12.
Ingredients
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4 large eggs room temp
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1/3 cup fresh lemon juice
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Grated zest of one med lemon
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1/3 cup + 1 Tbsp of honey melted slightly if necessary to soften
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1/4 cup coconut oil, melted and cooled to almost room temp
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1 tsp pure vanilla extract
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2 cups almond flour
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1/3 cup arrowroot flour or tapioca flour
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3/4 tsp baking soda
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1/4 tsp salt
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2 Tbsp poppy seeds
Instructions
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Preheat oven to 180-degrees C.
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Put paper muffin holders into a 12 cup muffin tray.
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In a medium bowl, combine the almond flour, arrowroot/tapioca powder, baking soda and salt, set aside.
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In a large bowl, whisk together the eggs, lemon juice, zest, honey, coconut oil and vanilla extract until well combined.
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Gently stir the dry mixture into the wet until just combined, then stir in the poppy seeds to evenly distribute.
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Divide the muffin batter evenly among the liners, filling 3/4 of the way up to make 12 muffins.
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Bake in the preheated oven for about 16-20 mins or until a toothpick inserted in the centre of one comes out clean.
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Cool muffins on wire racks.
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Enjoy!