Lemon Poppy Seed Breakfast Muffins

Makes 6 muffins

Ingredients:

1/3 cup Coconut Flour

1/2 tsp Baking Powder

1/4 tsp Himalayan Pink Salt*

4 Eggs

1/4 cup Pure Maple Syrup

2 tsp Pure Vanilla Extract

2 tbsp Fresh Lemon Juice

2 tsp Lemon Zest

1/4 cup Coconut oil (melted)

2 tsp Poppy Seeds*

*Notes:

* You may use sea salt instead of Himalayan pink salt; however, I recommend the pink salt because I prefer its flavor.

* You may use chia seeds instead of poppy seeds if you prefer.

Directions:

  1. Set oven to 350 degrees F to preheat.
  2. To combine, whisk coconut flour, baking powder, and sea salt in a medium sized bowl.
  3. In a mixer, thoroughly blend the dry mixture with the eggs, syrup, extract, juice, and zest.
  4. With mixer is on the low setting, slowly pour the coconut oil into the mixture. Blend well.
  5. Fill 6 paper-lined muffin cups two-thirds full with batter.
  6. In heated oven, bake 21-25 minutes or until they pass the toothpick test or until the center springs back went touched.
  7. Allow the baked muffins to cool for 5-10 minutes.
  8. ENJOY!

*Notes:

Muffins taste the best when consumed within 3 days. You may seal your muffins in an airtight container and store for 3 days or freeze for 3 months.

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