Low Carb Lemon Poppyseed Muffins

Muffins may not be the MOST exciting recipes around… I know in general people get more excited about innovative gluten free bread recipes! BUT- my muffins recipes are the ones I see in the backend of the site are the most visited and are also the one’s I see the most often made. :)

So- I will continue to build the muffin collection here in the club to meet a variety of allergy and dietary needs..because there is no such thing as too many muffins.

As if lemon poppy seed wasn’t delicious enough on its own, the toasted almonds on the top of this muffin add a great texture and flavor. Out of all the low carb muffins I have made this has to be one of my favorites. This recipe is a great healthy treat if you need something sweet without the sugar!

I recommend using alluose as your sugar free granulated sugar for the best flavor possible. Xylitol & Erythritol tend to have a cooling effect/after taste that I think takes away from the baked goods flavor.

Low Carb Lemon Poppyseed Muffins

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Yield: 7 muffins

Author: Brittany Angell

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

As if lemon poppy seed wasn’t delicious enough on its own, thetoasted almonds on the top of this muffin add a great textureand flavor. Out of all the low carb muffins I have made this has to be one of my favorites.

Ingredients

• 3 large eggs
• 2 tbsp (30 ml) melted butter or mild oil of choice
• ½ cup (100 g) keto granulated sugar
• 4 tbsp (60 ml) heavy cream or unsweetened full-fat coconutmilk (from a can) or other milk of choice
• Zest of 1 lemon
• 1 tbsp + 1 tsp (20 ml) lemon or lime juice
• ¼ tsp Himalayan salt
• ¾ tsp double-acting baking powder
• 1 cup (116 g) blanched almond flour
• ¼ cup (20 g) oat fiber
• 2 tsp (6 g) poppy seeds
• ½ cup (54 g) raw/unsalted sliced almonds

Instructions

1. Preheat the oven to 350°F. Line a muffin tin with seven paper liners.
2. Add the eggs, melted butter, sugar and cream to a blender. Blitz on high for 45 seconds. Add the lemon zest, lemon juice, salt, baking powder, almond flour and oat fiber. Blend on high again for 30 seconds. Stir in the poppy seeds.
3. Fill the muffin liners three-fourths full and top the muffin batter with the almonds. Place on the center rack of the oven.
4. Bake for 25 to 30 minutes, until a toothpick comes out clean, the muffins are firm to the touch and the edges are perfectly golden brown.
5. Allow the muffins to cool fully. Store at room temperature in a sealed bag or container for up to 1 week or freeze for up to 1 month. These muffins taste great the day they are made but continue to taste better in the days following.

Notes

-These flours have a tendency to stick to the muffin liners a bit. If you would like to avoid that, a greased silicone muffintray can be used instead.

Substitution Notes:

- To make this dairy free, use the oil and full-fat coconut cream options.

-To make this Paleo, omit the oat fiber. Swap out the sugar for

coconut palm sugar or granulated maple sugar. Use the full fat coconut milk option.

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