Paleo Poppyseed Lemon Muffins Recipe


I love freezer friendly food and these certainly qualify. Make a batch or even double them and freeze the extras in ziplock bags. Just pull out as many as you need at a time and reheat. I am impressed that these taste like the “real thing”.

  • 1/2 cup raw honey
  • 3 pastured eggs
  • 5 tablespoons ghee or coconut oil
  • 3 tablespoons unsweetened applesauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 1/2 tablespoons poppy seeds
  • 3/4 tablespoon fresh lemon rind
  • 3 cups almond flour

Preheat oven to 325 and line a muffin pan with unbleached cupcake liners. In a large mixing bowl, beat honey, eggs, ghee, applesauce, lemon juice, extract, baking soda and salt until well mixed. Stir in almond flour, lemon rind and poppy seeds. Scoop into liners and bake for 25-30 minutes or until a toothpick inserted into center comes out clean.

Serves 12


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