Some days call for a muffin.
Like the day ProLon and Noom won’t stay off my social media feed.
Use the following highly-recommended and dietitian tested (you welcome!) recipe to indulge in a sweet treat packed with power. The cereal companies lie when they state that “it’s all part of a balanced breakfast” featuring sugar on sugar with a side of honey. But here; I mean it! These muffins are low-carb, grain-free, high fiber and would be the perfect pairing to some protein.
And since everyone else is slinging fad diets and starvation your way, doesn’t a muffin sound extra appetizing? I thought so.
Remember, as soon as you restrict and deprive, the body senses your stress and fights back. Don’t take the road of instantaneous outcomes & surefire metabolic damage.
Lemon Poppyseed Muffins – serves 12
- 2 cups almond flour
- 1⁄4 cup coconut flour (lightly spoon flours into measuring cup, do not pack)
- 1⁄2 tsp baking soda
- 1 tsp baking powder
- 1⁄2 tsp salt
- 1⁄2 cup unsweetened applesauce or pumpkin puree
- 1/2 cup lemon juice + zest from 1 lemon
- 3 large eggs
- 1⁄4 cup raw honey or maple syrup
- 1 tsp vanilla extract
- 2 T poppy seeds (I used chia seeds instead!)
1. Preheat oven to 350 degrees F.
2. In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt.
3. In a separate bowl combine applesauce, lemon juice, lemon zest, eggs, honey and vanilla extract.
4. Add wet ingredients to dry and stir to combine.
5. Stir in poppy seeds.
6. Line a muffin tray with paper liners or silicone liners or grease well and divide batter evenly among wells.
7. Bake for 2325 minutes, watching carefully to not burn (unlike I did…).
8. Remove from oven and let cool in tray for 10 minutes.
9. Remove & cool on a wire rack. Keep stored at room temp for 2-3 days.