Lemon Poppy Seed Muffins
1/4 cup coconut flour plus 1 tablespoon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon Lo Sweet or sweetener of your choice to taste preference
1 ½ teaspoon poppy seeds
1/4 cup unsweetened coconut or almond milk, from carton
1/2 tablespoon apple cider vinegar
3 large eggs, lightly beaten
2 tablespoons lemon juice
2 tablespoons raw honey or pure maple syrup
1/4 cup extra-virgin coconut oil, melted
1/2 teaspoon vanilla extract
Zest of 1 lemon
Liquid stevia or monk fruit extract sweetener
Preheat the oven to 350˚F. In a small bowl, combine the coconut flour with salt and baking soda, sweetener of preference and poppy seeds. Set aside.
In a larger bowl, mix the milk and vinegar. Add the eggs and mix with a whisk. Add the lemon juice, honey or syrup, coconut oil, vanilla and lemon zest to the egg mixture and whisk until combined. In a small bowl mix the dry ingredients together. Add the dry ingredients to the egg mixture and stir until combined into a batter.
Pour the batter into 6 greased muffin cups or tins, filling 3/4 full. Bake for 20 minutes or until cooked through the middle and the edges and tops are starting to turn golden. Leave muffins in the tin until they are cool to the touch, and then transfer them to a serving plate. Allow leftover muffins to cool completely before storing in the refrigerator or freezer. Great with breakfast or for a snack.
Makes 6 muffins. Per serving: approximately. 160 calories, 9g carbohydrate, 3.5g protein, 12g fat (1 muffin counts as 1/4 tablespoon of honey/maple syrup)