Already 19 days into the 2016,and we’re all doing super swell with our clean eating aspirations, riiiiight? Whenever I do month-long stretches of squeaky clean eating, I tend to get a liiiiiiittle restless by the third week. As in, I begin craving all the sweet and sinful things, like:
Donut holes (of the powdered sugar varietal)
Gooey brownies with schmancy pints of ice cream and whipped cream
Cereal (of the cocoa puff or fruity pebble varietal)
Nothing leafy nor green
Now that we’ve got the formula for clean eating and clean treating under control, we can still have our cake and eat it too. For instance, deez muffs. Super not bad for you, totally resemble the real deal. The lemon poppy seed muffin has been one of my favorites since I was a kid. I’m all about the citrus spunk with the tiny seed pop, and sinking my teeth into a homemade baked good? Thur ain’t nuttin betah.
A combination of almond flour, coconut flour, and tapioca flour makes these lemon poppy seed muffins super soft and tender – you’d never know they were gluten-free. Evah! Keeping the recipe dairy-free and refined sugar-free, I used Almond Breeze unsweetened almond milk, and pure maple syrup, making these a super healthy alternative to the traditional version.
Psst! These muffins are also paleo-friendly.
Per ush, I whizzed up the muffin batter for this recipe in my blender. You can also take the mixing bowl route if the old fashioned way’s your jam. Just know these muffins come together super quickly, and they’re about as addicting as a watching YouTube videos of small animals sneezing.
Get your mitts on a muffin.
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Per usual, all thoughts, feelings, and opinions are my own. Thank you for supporting the brands that help make this site possible!