gluten free / paleo

paleo lemon poppyseed muffins by kalejunkie



2 1/4 cups almond flour
1/2 cup arrowroot flour
3 eggs
1/2 cup lemon juice (this is 4-5 lemons)
zest of two lemons
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 1/2 tsp vanilla extract
1 tsp baking soda
3 tb poppyseeds
1/4 tsp cinnamon
1/2 tsp salt

Tested. Retested. And tested again, here is the recipe for my new PALEO LEMON POPPYSEED MUFFINS. Eeeeeeeeek they are so good, and I think some of my taste tester friends would agree (tell us, what did you think @biohackertodd?) Note, I haven’t tested all the substitutions, so if your diet allows, I’d suggest just making them as is!



Preheat oven to 350.
Line a muffin tin with 12 liners.
In a medium bowl, whisk together the eggs, lemon juice, lemon zest, maple syrup, coconut oil, and vanilla extract. You can also use a hand mixer to do this, but it’s not necessary.
In another medium bowl, mix together the almond flour, arrowroot flour, baking soda, poppyseeds, cinnamon, and salt.
Pour dry batter into the wet, mixing together, but being careful not to overmix.
Use a spoon to fill each muffin tin cup almost to the top.
Bake for 17-18 minutes—the top will start to brown and a toothpick will come out clean.
NOW for the drizzle, you’ve got options:
If you like your muffins a little sweeter, whisk together 1 cup of powdered sugar and 3 tb water, until desired consistency is reached, and drizzle over each muffin. 
You could also whisk together 1/2 coconut butter with 1/4 cup maple syrup, thinning with a little water as needed.