Ingredients

The following ingredients have 4 Servings
  • 3 eggs
  • ¼ cup raw honey
  • 1/3 cup avocado oil
  • ¼ cup juice from a lemon (this has been 1 medium/large lemon for me)
  • 2 tsp almond extract
  • 1/3 cup coconut milk
  • 1 cup cassava flour
  • ¼ cup grassfed collagen
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 heaping tbsp lemon zest (this has been the zest of 1 lemon for me.)
  • 1 tbsp poppyseeds

Instruction

  • Pre-heat the oven to 375 degrees and grease your mini muffin pan. I like to use this avocado oil spray for ease, but you could dip a paper towel in some avo oil to wipe the pan.
  • Blend the eggs, honey, oil, lemon juice, and almond extract for 1 minute on high. I have been making my batter right in my 4-cup liquid measuring cup to make for easy pouring right into the muffin pan – it fits perfectly. A small mixing bowl works too.
  • Add the coconut milk, cassava flour, collagen, baking soda, salt, lemon zest, and poppy seeds, and blend on low until combined.
  • Pour the batter into the greased muffin pan and bake at 375 for 11 minutes. Let the muffins cool in the pan for a few minutes before turning out onto a cooling rack to cool the rest of the way. To freeze the muffins, let them cool completely before putting into freezer safe bags.