Keto Lemon Poppy Seed Mini Muffins
FOOD AS MEDICINE
Citrus is a rich source of bioflavanoids which can promote detoxification and fight against cancer. The nobiletin found in citrus peels and ascorbic acid (vitamin C) are compounds that have antiangiogenic properties virtually starving off the fuel source of tumors at the level of the vessel. The vitamin C found in lemon plays a crucial role in our stress response as our adrenal glands are the most concentrated storage tissue and can play a role in prevention of colds and flu! These mini muffins are as cute as can be and are jam-packed with classic lemon poppy seed flavor without all the carbs and gluten! The bite sized factor makes them a hit for school lunches and means you can easily control your portion and have just one as an after-meal treat or two with a dollop of coconut butter, ghee or butter for a more hearty snack.
2 cups almond flour
2 Tbsp coconut flour
1/2 tsp sea salt
1 tsp baking soda
3 pasture-raised eggs
1/8 cup raw local honey
1 tsp vanilla extract
1/4 cup coconut oil, melted
1/2 cup lemon juice
zest of 2 lemons
2 Tbsp poppy seeds
Preheat the oven to 350 and line a mini muffin pan with unbleached liners. In a large bowl, combine almond flour, coconut flour, sea salt and baking soda. In a separate bowl whisk eggs, honey, vanilla, coconut oil, lemon juice and zest until smooth. Slowly fold into the dry ingredients and stir to combine. Add the poppy seeds and stir until evenly distributed. Scoop in heaping tablespoons into mini muffin pan and bake 15-18 minutes until golden brown and a toothpick comes out clean. If using regular sized muffin pan these should take around 25-30 minutes to bake. Slather with coconut butter or ghee.
Makes 24 mini muffins, 2 per serving
Nutrition per serving (2 mini muffins): 190 Calories, 16g Fat, 7g Carbs, 6g Protein, 3g Fiber
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