Lemon Poppy Seed Muffins

I distinctly recall riding around the grocery store with my mother and as we cruised up the aisles, she would allow me to eat the store-bought lemon poppy seed muffins right out of the container before getting to the cashier line. Memories like that are meant to be created and since I’m all grown up now, it was time to add my own spin to these muffins! These muffins are grain-free and have a mix of poppy seeds and chia seeds for some added fiber.

Total time: 30 minutes

Yield: 12 muffins

Ingredients

2/3 cup coconut flour

1/4 cup corn starch

1/4 cup plus 2 tbsp vegetable oil

1/4 cup plus 1 tbsp agave

5 eggs

1/2 cup almond milk

1.5 tsp baking soda

1 tsp baking powder

Juice of 2 lemons

1 tsp lemon zest

1/2 tsp salt

Directions

1. Preheat the oven to 350F.

2. Line a muffin tin with liners and use cooking spray to coat each liner. Set aside.

3. In a medium bowl, whisk together the dry ingredients.

4. In a separate bowl, whisk together the wet ingredients.

5. Combine the dry and wet ingredients.

6. Pour the batter about 3/4 of the way into each muffin liner.

7. Bake for 18-20 minutes. Remove and let cool on a cooling rack. Serve and enjoy! (Store muffins in an airtight container for 4-5 days, or freeze for 3 months).