Healthy Lemon Poppy Seed Muffins!
Because sometimes you want a lemon poppy seed muffin without the blood sugar crash! This recipe is lower in carbs and still tastes delicious! It passed the “yummy test” with my kids who had no idea they were healthy and they still ate them anyway AND they enjoyed them, I might add! So with out further adieu, Here is how you make these yummy lemony poppy seed morsels!
What you need
Makes 24 standard sized muffins
1 cup Almond Flour
1 1/2 Cups Flour
1 1/2 Cup Truvia sugar cane blend
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 Tsp Salt
1 1/2 Tablespoons Poppy Seeds
1 1/2 Cups Milk
2 Tablespoons Lemon Juice
2 Eggs
1 Stick Butter. melted
1 teaspoon Vanilla extract
1/2 teaspoon Lemon Oil
Preheat oven to 350 F.
Add the Lemon juice to the milk and set aside. Combine all the dry ingredients in a bowl. Add the eggs, melted butter, vanilla and lemon oil to the dry mixture, followed by the milk and lemon juice mixture. mix until batter is smooth. Fill cupcake liners about 2/3 the way full and bake for 18-20 minutes.
Healthy Lemon Poppy Seed Muffins
Ingredients
- 1 cup Almond Flour
- 1 1/2 Cups Flour
- 1 1/2 Cup Truvia Sugar cane blend
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 1/2 Tablespoons Poppy Seeds
- 1 1/2 Cups Milk
- 2 Tablespoons Lemon Juice
- 2 Eggs
- 1 stick Butter
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Lemon Oil
Instructions
- Preheat oven to 350 F. Add the Lemon juice to the milk and set aside. Combine all the dry ingredients in a bowl. Add the eggs, melted butter, vanilla and lemon oil to the dry mixture, followed by the milk and lemon juice mixture. mix until batter is smooth. Fill cupcake liners about 2/3 the way full and bake for 18-20 minutes.