Ingredients

The following ingredients have 4 Servings
  • 2 cups blanched almond flour ((divided))
  • 2 tbsp coconut flour
  • ½ tsp sea salt
  • 4 tsp poppy seeds
  • ¾ tsp baking soda
  • 5 large eggs
  • ½ cup raw honey
  • ¾ tsp vanilla extract
  • 2 tsp lemon extract
  • 2 tsp lemon zest ((about 1 lemon))
  • 2 tsp sucanat

Instruction

  • Preheat oven to 350°F. 
  • Grease nine muffin cups or line with cupcake wrappers and set aside.
  • In a medium bowl, stir together all but 2 teaspoons of almond flour, coconut flour, salt, poppy seeds, and baking soda.
  • In a separate bowl, whisk together the eggs, honey, vanilla, lemon extract, and lemon zest. 
  • Add the flour to the egg mixture and mix to combine.
  • Divide the batter evenly between the prepared muffin cups.
  • Combine the cane sugar with the remaining almond flour and sprinkle over the top of the muffins.
  • Bake for about 20 minutes in the preheated oven. The tops should be springy yet firm when they're ready. 
  • Allow to cool for about 10 minutes before removing from the muffin pan.