These healthy lemon poppy seed muffins are a gluten-free version of the classic version. Lemon juice and zest infuse into a coconut flour batter adding both taste and moisture to create fluffy lip-puckering muffins.
Preheat oven to 375° F. Grease or line a muffin pan.
In another bowl mix together eggs, maple syrup, lemon juice, coconut yogurt, melted coconut oil, lemon zest, vanilla extract and poppy seeds.
Add the dry ingredients and stir to combine. Fill the batter into prepared pan.
Low carb option:
- omit the tapioca starch or replace with almond flour
- use a sugar-free sweetener like this monk fruit syrup (get it for 20%off with code LEELA)