Gluten-Free Lemon Poppy Seed Muffins

Ingredients

• 2 cups Almond Flour
• 1/2 cup Tapioca Starch
• 3/4 cup Granulated Sugar
• 3 tablespoons Poppy Seeds
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3 large Eggs
• 1/2 cup Unsweetened Applesauce
• 1/4 cup Lemon Juice
• 2 tablespoons Lemon Zest
• 1/4 cup Melted Coconut Oil
• 1 teaspoon Vanilla Extract
• 2 tablespoons Almond Milk

Instructions

1. 1

   Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. 2

   In a large bowl, whisk together the almond flour, tapioca starch, sugar, poppy seeds, baking powder, baking soda, and salt.

3. 3

   In a separate bowl, whisk together the eggs, applesauce, lemon juice, lemon zest, melted coconut oil, vanilla extract, and almond milk.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. 5

   Divide the batter evenly among the prepared muffin cups.

6. 6

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.