Lemon Poppyseed Almond Flour Muffins

I had been craving lemon poppy seed muffins lately and when I received some lemons from my dad I decided it was a good time to make them. I wanted to make them a little bit on the healthier side by using almond flour and honey to avoid any refined ingredients. A lot of the muffins I've made with almond flour in the past have been heavy with the exception of a couple of the recipes I've got on the site. So I really wanted to make sure these would be light and fluffy. They turned out fantastic they had a nice texture and I hope if you make them you enjoy them too.

Makes 12 muffins

Ingredients:

3 Eggs

1/3 C Soft Butter

1/2 C Warm Honey

Zest of one Lemon

1 tsp Vanilla extract

1/4 C Lemon Juice

2 1/2 C Almond Flour

2 tsp Baking Powder

1 tbs Poppy Seeds

1/4 tsp Salt

Preheat oven to 400 degrees. Generously grease a 12 cup muffin tin.

In a large bowl mixed together eggs, soft butter, and honey. Add in the zest of one lemon, vanilla extract, and lemon juice. Mix until thoroughly combined. Next add in almond flour, baking powder,poppy seeds, and salt.

Divide batter evenly into muffin tin. The cups should be pretty full.

Bake 400 for 5 min then lower oven temperature to 325 for 12-14 minutes.

Let cool in the pan for 10 minutes. Then cool on a wire rack.

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