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:
WHAT YOU'LL NEED
Almond flour | 1 cup
Coconut flour | 2 tbsp
Monkfruit sweetener | 1/3 cup
Baking powder | 1 tsp
Eggs | 3
Almond milk | 1/4 cup
Avocado oil | 1/3 cup
Lemon zest | 2 tbsp
Lemon juice | 2 tbsp
Poppy seeds | 2 tbsp
MIX IT UP
Serving Size: 12 muffins
Preheat oven to 350 degrees F. Line muffin pan with 12 silicone liners.
In a mixing bowl, whisk together the almond flour, coconut flour, monkfruit sweetener, baking powder, lemon zest and poppy seeds.
In a stand mixer (or separate mixing bowl), combine almond milk, eggs, avocado oil and lemon juice. Mix into a smooth consistency.
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.
Evenly distribute the mixture into the lined muffin cups (helpful tip: use an ice cream scooper for this!)
Bake for 20-25 minutes (toothpick inserted in the middle comes out clean).