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Grain Free Lemon Poppy Seed Muffins

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My sweet husband knew I’d been craving lemon poppy seed muffins, so on his run to the store last week he grabbed some lemons to make a batch. Not only did they hit the spot…I couldn’t tell they were grain-free! Confession: I ate 4 right out of the oven. I’m not even mad about it.

INGREDIENTS:
*yields: 12 regular muffins

1/2 cup coconut flour
1/2 teaspoon baking soda
6 large cage-free, organic eggs
1/2 cup raw honey
1/2 cup coconut oil (I used refined, organic)
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons poppy seeds

1. In a food processor, pulse together coconut flour and baking soda.

2. Then add the eggs, honey, coconut oil, lemon zest, lemon juice and poppy seeds and pulse until well blended.

3. Spoon batter into muffin pan (I used baking cups). Bake at 350° F for 10-15 minutes (check them often).

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4. Remove from oven once they are done and let cool on baking rack.

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Enjoy!!


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