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Lemon Poppyseed Muffins

Author Jessica Barr

Ingredients

  • 2 cups almond flour (can sub both flours for equal parts all purpose flour)
  • ½ cup coconut flour
  • 1 cup coconut sugar (or cane sugar)
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp poppy seeds
  • 2 tbsp chia seeds (optional)
  • 2 tbsp flax seeds (optional)
  • ¼ cup unsalted butter, melted
  • 2 tbsp avocado oil
  • 2 eggs
  • ⅓ cup greek yogurt 
  • 2 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 2 tbsp lemon zest (about 2 lemons)
  • 1 tbsp lemon juice (about 1/2 lemon)
  • 1 cup milk

Instructions

  • Preheat oven to 350 degrees F.
  • Mix dry ingredients (including sugar) in a large bowl and set aside.
  • Add all wet ingredients to the bowl of a stand mixer. Mix on low until incorporated.
  • Slowly add dry to wet, continuing to mix on low. 
  • Once well mixed, evenly divide batter across a prepared muffin tin. 
  • Bake for 30-40 mins. (If using AP flour, reduce bake time to 20-25 mins.)
  • Let muffins cool in pan for 10 minutes, then transfer to a wire rack. 
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