Here are some more coconut flour muffins! ( I don’t know if you’ve noticed a trend by now, but I absolutely muffins…) Pretty much anything lemon is amazing, so these Lemon Poppy Seed Muffins are especially good! On another note, although anything with coconut flour usually needs quite a few eggs (and egg-free substitutes work great too if you avoid eggs), but personally I love eggs and their health benefits outweigh anything negative- they are  full of protein, vitamins, and a huge variety of other nutrients. Well, anyways! These muffins go great with any snack or meal and are just like any Lemon Poppy Seed muffin you could find at a store (only much healthier and better tasting, of course)!

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Lemon Poppy Seed Muffins
 

Ingredients
  • 3 Eggs
  • 2 tablespoons butter, melted
  • 2 tablespoons coconut milk
  • 2 tablespoons applesauce
  • 1 tablespoon agave nectar or honey
  • 2 teaspoons lemon extract
  • ¼ teaspoon salt
  • ¼ cup coconut flour
  • ½ teaspoon baking powder

Instructions
  1. In a medium sized bowl, blend eggs, melted butter, dairy free milk, applesauce, agave, and lemon extract.
  2. In a smaller bowl, mix, coconut flour, baking powder and salt then add to wet mixture and mix until smooth.
  3. Pour batter into six muffin cups, lines with parchment paper.
  4. Bake for 12 – 17 minutes at 400 degrees.
  5. Muffins should be a light color or may have a bit of a light golden hint to them.