Lemon Poppyseed Muffins

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020

Ingredients

4 cups almond flour
2 tablespoons poppy seeds
1 teaspoon turmeric
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1 cup maple syrup
3/4 cups full fat coconut milk
1/4 cup lemon juice
3 tablespoons grated lemon zest 

Makes 15 muffins

Find the ingredients & tools to make this recipe:

Instructions

1.  Preheat oven to 350ºF/180ºC. Fill two 12-count cupcake tins with paper liners.
2.  In a medium sized bowl whisk the flour, poppy seeds, turmeric, baking soda and salt to combine.
3.  In another bowl whisk the eggs, maple syrup, coconut milk, lemon juice and lemon zest until combined into a frothy and light batter.
4.  Add a little flour mixture at a time into the wet ingredients, stir well until the batter forms a lovely, yellow, creamy mix.
5.  Pour the batter into the paper lined cupcake tins, filling 15 total cakes. Fill each cake to the top. Bake for 20 minutes until golden brown. Allow the cakes to cool in the tins for an hour.

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!

Photos by Brian Byllesby

This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there through your own search and does not change by using the link. We only recommend products that we use ourselves and that we trust and love!