Glenda Thompson 
It’s a bright, sunny morning, the first rays of sunlight streaming through your kitchen window and casting a warm glow on your countertop. As you prepare a pot of your favorite tea, the zesty aroma of freshly baked Lemon Poppy Seed Muffins fills the air.
As you take a bite, the tender, moist crumb of the muffin reveals a delightful balance of bright, citrusy lemon and the subtle crunch of poppy seeds. The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making these muffins a guilt-free indulgence.
These Lemon Poppy Seed Muffins are perfect for enjoying with a steaming mug of tea. And because they’re made with almond flour, fresh lemon juice and zest, and natural sweeteners, which means you can embrace the joy of baking without compromising your health.
Ingredients
– 2 cups almond flour
– 1/2 cup allulose or monk fruit sweetener
– 2 tbsp poppy seeds
– 1 tsp baking powder
– 1/4 tsp salt
– 3 large eggs
– 1/4 cup melted coconut oil or butter
– 1/4 cup unsweetened almond milk
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the almond flour, sweetener, poppy seeds, baking powder, and salt.
3. In a separate bowl, combine the eggs, melted coconut oil or butter, almond milk, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve the muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
