• Lauren Salvioli

Low Carb Lemon Poppy Muffins

If you are as much of a fan as I am of any and all things lemon, you will love this guilt- free recipe! Replacing all-purpose flour and cane sugar with some low carb options doesn't alter the delicious taste and indulgence of these muffins at all. Warm them up for breakfast or a late night snack to curb those sweet cravings!

A few of my favorite kitchen items to use for this recipe:

  1. Lemon juicer

  2. Lemon zester

  3. Stand mixer

  4. UJ measuring cups/spoons/whisk

  5. Silicone muffin liners

  6. Muffin pan

WHAT YOU'LL NEED

  1. Almond flour | 1 cup

  2. Coconut flour | 2 tbsp

  3. Monkfruit sweetener | 1/3 cup

  4. Baking powder | 1 tsp

  5. Eggs | 3

  6. Almond milk | 1/4 cup

  7. Avocado oil | 1/3 cup

  8. Lemon zest | 2 tbsp

  9. Lemon juice | 2 tbsp

  10. Poppy seeds | 2 tbsp

MIX IT UP

Serving Size: 12 muffins

  1. Preheat oven to 350 degrees F. Line muffin pan with 12 silicone liners.

  2. In a mixing bowl, whisk together the almond flour, coconut flour, monkfruit sweetener, baking powder, lemon zest and poppy seeds.

  3. In a stand mixer (or separate mixing bowl), combine almond milk, eggs, avocado oil and lemon juice. Mix into a smooth consistency.

  4. Slowly add the dry ingredients into the wet ingredients. Blend until a batter forms and lumps are removed. Be sure not to over mix your batter.

  5. Evenly distribute the mixture into the lined muffin cups (helpful tip: use an ice cream scooper for this!)

  6. Bake for 20-25 minutes (toothpick inserted in the middle comes out clean).

Cheers Babes!


xo, Lauren


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