Description
These muffins are a tasty and healthy option for breakfast or a snack.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup lemon juice
- 2 tbsp poppy seeds
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, lemon juice, and lemon zest.
- Combine wet and dry ingredients until smooth.
- Fold in poppy seeds.
- Pour batter into a muffin tin lined with paper cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to a week.
- These muffins freeze well.
- Adjust sweetness according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Deliciously Light Low Carb Lemon Poppy Seed Muffins You Need to Try