Ingredients

The following ingredients have 12 Servings
  • 2 Tbsp. fresh lemon zest (from about 2 lemons)
  • 2 Tbsp. fresh lemon juice (about 1 lemon)
  • 1/3 cup milk* (I use unsweetened almond milk)
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup avocado oil
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon extract (optional)
  • 2 1/2 cups blanched almond flour (finely ground)
  • 1/2 cup tapioca starch or arrowroot*
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp. poppy seeds

Instruction

  • Preheat the oven to 350 degrees F. Grease a muffin pan or line with parchment muffin liners.
  • In a large bowl, combine the wet ingredients. Stir together lemon zest, lemon juice, milk, syrup, oil, eggs, vanilla, and lemon extract (if using). Whisk until smooth.
  • Next, add the dry ingredients. Add almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir until just combined.
  • Scoop or spoon batter into prepared muffin pan.
  • If desired, sprinkle the tops of the muffins with turbinado sugar.
  • Bake muffins at 350 degrees F. for 15-18 minutes, or until slightly golden and a toothpick inserted in the center comes out clean with just a few moist crumbs.
  • Allow muffins to cool 1 minute in the muffin pan before transferring to a cooling rack.