Lemon Poppy Seed Mini Muffins
2016-09-13 18:10:21
Serves 7
Prep Time
10 min
Cook Time
15 min
Nutrition Facts
Serving Size
52g
Servings
7
Amount Per Serving
Calories 136
Calories from Fat 60
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 53mg
18%
Sodium 403mg
17%
Total Carbohydrates 16g
5%
Dietary Fiber 0g
2%
Sugars 5g
Protein 3g
Vitamin A
2%
Vitamin C
11%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- -4 large eggs,organic, pasture-raised, whisked
- -2 lemons, divided
- -¼ coconut oil, melted
- -¼ cup honey
- -1 tsp vanilla extract
- -⅛ tsp salt
- -⅓ cup coconut flour
- -½ tsp baking soda
- -1 Tbsp poppy seeds
Instructions
- 1. Preheat oven to 350 degrees. Grease mini muffin tins with coconut oil or line with paper cups.
- 2. Whisk the eggs in a large bowl. Add in the zest of 1 lemon and 3 Tbsp lemon juice. Add in the coconut oil, honey, vanilla extract, and salt and whisk well.
- 3. In another bowl, combine the coconut flour, baking soda and poppy seeds. Add the dry ingredients to the wet and stir with a spatula to combine. Fill the muffin cups.
- 4. Bake 10-15 minutes until golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
Health Chef Lindsey http://healthcheflindsey.com/
Leave a Reply