Lemon Poppy Seed Muffins
Servings: 10 muffins
Calories: 268kcal
Equipment
- Muffin Tin
Ingredients
- 2.5 cup blanched almond flour
- 1/2 cup granulated Swerve
- 1 tbsp ground flaxseed meal
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1/3 cup avocado oil
- 1/3 cup unsweetened almond milk
- 2 large eggs
- zest and juice of one lemon
Instructions
- Preheat the oven to 350 degrees F. Spray 10 wells of a muffin pan with cooking spray. In a large bowl, whisk together the almond flour, Swerve, flaxseed meal, poppy seeds and baking powder.
- Mix in the avocado oil, almond milk, eggs, lemon zest and lemon juice until batter is smooth.
- Distribute the batter evenly among the prepared muffin wells. Bake for 20-25 minutes, until the tops are slightly golden.
- Store muffins on the countertop, covered, and enjoy within 2 days. You can also store in the fridge in an airtight container for up to a week.
Nutrition
Serving: 1muffin | Calories: 268kcal | Total Carbs: 16g | Protein: 8g | Fat: 24g | Fiber: 3g | Net Carbs: 3g | Sugar Alcohols: 10g