Lemon Poppy Seed Muffins

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 2/3 cup allulose
• zest of 2 lemons
• 3 eggs
• 1/3 cup fresh lemon juice
• 1/3 cup unsweetened almond milk
• 1/4 cup avocado oil

Method

1. 1

   Preheat oven to 375°F and line a muffin tin with liners.

2. 2

   Rub the lemon zest into the allulose with your fingertips for about a minute, until the mixture looks damp and fragrant — this releases the citrus oils directly into the sugar, giving a far more concentrated lemon flavor than zest simply stirred into the batter separately.

3. 3

   Whisk almond flour, coconut flour, poppy seeds, baking powder, and salt together.

4. 4

   Whisk eggs, lemon-scented allulose, lemon juice, almond milk, and avocado oil together, then fold in the dry ingredients until just combined.

5. 5

   Divide batter among muffin cups, filling each about 2/3 full. Bake 18-20 minutes until a toothpick comes out clean.