Low Carb Lemon Poppy Seed Muffins
Brighten up your mornings with these low carb lemon poppy seed muffins, a zesty and flavorful treat that’s perfect for a quick breakfast or snack. These muffins are light, fluffy, and packed with refreshing lemon flavor, with a subtle crunch from poppy seeds.
Equipment
- Muffin Tin
- muffin liners or non-stick spray
- large mixing bowl
- medium mixing bowl
- whisk
- Measuring cups and spoons
- spatula
- toothpick
- Cooling rack
Ingredients
- 1 ½ cups almond flour
- 2 tablespoon coconut flour
- ½ cup erythritol
- ¼ cup melted butter or melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 2 tablespoon lemon juice
- 2 tablespoon poppyseeds
- 2 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- Mix the Dry Ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, poppy seeds, and salt. Whisk together until evenly mixed.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter (or coconut oil), sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine the Wet and Dry: Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as overmixing can result in dense muffins.
- Fill the Muffin Cups: Divide the batter evenly into the muffin tin, filling each cup about ⅔ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly golden.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition
Serving: 1gCalories: 135kcalCarbohydrates: 4gProtein: 5gFat: 11gFiber: 2gSugar: 2g
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