Quarantine Day 72 - Paleo Lemon Poppy seed Muffins

These yummy Paleo, no fuss, muffins are
​super simple to make and gloriously tasty.
​
note: you may find yourself making them all the time!

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There has definitely been plenty of trial and error trying to get these right.  Many of the recipes I followed were simply too dense, heavy or salty, but I think I have found a pretty good balance, whilst keeping them healthy and not overly sweet (or salty) which is often something that occurs with Paleo Baked goods.

One of the joys of being in Quarantine (and you need to try and find some joy amidst the madness) is that you have plenty of time to "Test" the recipes out.

These are adapted from both Sweet Laurel's recipe and The Paleo Running Momma's.

MAKES 12 PERFECT MUFFINS
​
Ingredients:
2 cups super fine blanched Almond flour
⅓ cup Tapioca flour or Arrowroot flour
¾  tsp Baking Soda 
​¼ tsp Baking Powder
¼  tsp salt
4 large Eggs room temp
⅓  cup fresh Lemon juice
Grated zest of two med Lemons
1/3 cup (+ a little extra) of 100% Maple Syrup or Raw Honey (melted slightly if necessary to soften)
¼ cup Coconut oil refined (the liquid one preferably)
1 tsp pure Vanilla extract
1 Tbsp Poppy seeds

Instructions:

1. Preheat your oven to 350ºF and either line a 12 cup muffin pan with parchment liners, or use a Silicone muffin tray (like the SILPAT one I have) which skips the pre-greasing step altogether!
2. In a medium bowl, combine all the dry ingredients, which include the almond flour, tapioca flour, baking soda, baking powder and salt, and then set aside.
3. In a large bowl, whisk together the eggs, lemon juice, lemon zest, maple syrup, coconut oil and vanilla extract until well combined. Then stir in the poppy seeds to evenly distribute. I use an electrical whisk for ease and evenness, (just makes life easier).
4. Divide the muffin batter evenly among the liners/muffin holes, filling them ¾ of the way up to allow for rising.
5. Place in your preheated oven for about 22-26 mins or until middles are set and domed -- insert a toothpick in the centre till it comes out clean.
6. Cool muffins on wire racks till you can't wait any more, cause you just need to take a bite!
7. Store leftovers, loosely covered at room temperature for the first day, and in the refrigerator thereafter (remember these contain eggs!). 

       Enjoy alone, with Coffee, Tea or whatever takes your fancy!
​

Great for breakfast,
as an anytime treat
or​
with your
​afternoon cup of tea! 

Let me know if you tried making these, and if so, what your thoughts are.
​Did you need to make any adjustments?

By Alexandra Black