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.
Grain-Free Lemon Poppy Seed Muffins
- 2 cups almond flour
- 1/2 cup tapioca flour
- 3 tablespoons coconut flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder paleo-friendly
- ½ tsp sea salt
- ½ cup unsweetened Almond Breeze Almondmilk
- zest of 2 lemons
- 1/3 cup fresh squeezed lemon juice
- 3 large eggs
- 1/3 cup + 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil or olive oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons poppy seeds
Preheat the oven to 350 degrees F and line a 12-hole muffin tray with liners (or lightly spray/oil the holes).
Add all of the ingredients for the muffins to a blender and blend until smooth. Stir in the lemon poppy seeds.
Pour muffin batter into the muffin holes, filling them ¾ of the way up.
Bake on the center rack of the oven for 23 to 25 minutes, or until muffins are golden-brown on top.
Allow muffins to cool to room temperature before peeling off the muffin liner and devouring (Note: if you don’t allow muffins to cool, they will stick to the muffin liner).
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!