Description
These lemon poppyseed muffins are light, fluffy, and packed with fresh lemon flavor. They’re naturally sweetened with maple syrup and made with almond flour, so they’re gluten-free and delicious!
Ingredients
Units
Scale
- 2 cups almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons poppy seeds
- Zest of 1 large lemon (or 1 and 1/3 small lemons)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup maple syrup
- 2/3 cup vanilla non-fat Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and line a muffin tin with liners.
- In large bowl combine almond flour, baking powder, baking soda, poppy seeds, zest and salt.
- Add the yogurt, eggs, maple syrup, lemon juice, and vanilla. Stir to combine.
- Divide the batter evenly across 12 muffin cups.
- Bake for 22-25 minutes or until a toothpick inserted comes out clean.