Low Sugar Lemon Poppy Seed Muffins

Full of flavor with added protein, this lemon poppy seed muffin can be an everyday low sugar snack, eaten at breakfast, or as a special treat.

Yield: 12 muffins | Serving Size: 1 muffin

INGREDIENTS

• 1-1/4 cups cassava flour

• 1-1/4 cups almond flour

• 4 teaspoons baking powder

• 1-1/2 tsp baking soda

• 1/4 cup coconut sugar

• 1/2 teaspoon salt

• 4 Tbsp protein powder, unflavored

• 2 large pasture raised eggs

• 1 Tbsp + 1 tsp vanilla extract

• 1 tsp almond extract

• 1/2 cup olive oil

• 1 cup coconut milk + 2 Tbsp

• 1/4 cup lemon juice + 1 Tbsp

• 2 Tbsp poppy seeds

• Grated zest of two organic lemons

  
  

INSTRUCTIONS

1. Preheat the oven to 425° F. Line muffin tins with paper wrappers.

   
   

2. In a medium bowl, combine the flour, baking powder, baking soda, protein powder, coconut sugar, and salt. Stir and set aside.

   
   

3. In a second bowl, whisk the eggs and then add extracts, olive oil, milk, and lemon juice. Stir until blended and pour into the flour mixture, stirring so there are no clumps. Don't over mix.

   
   

4. Fold in the poppy seeds and grated lemon zest.

   
   

5. Fill the muffin liners about 3/4 full (a large ice cream scooper is about the perfect amount).

   
   

6. Bake for 4 minutes at 425° F, then reduce oven temperature to 325° F and bake for another 15-18 minutes. Cool on a wire rack before eating.

   
   

7. Store leftovers in an airtight container.

   
   
   
   
   
   

Calories: 280.8 | Carbohydrates: 19.6 g | Sugar: 3.4 g | Protein: 6.5 g

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