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.

Recent Posts



Join the List


Leave a Comment