Is there anything better than waking up to the smell of freshly baked muffins? Not for me! These Lemon Poppy Seed Muffins will become a new family favorite in your home. There’s something about the tartness of lemon and crunchiness of poppy seeds that makes a wonderful combination of flavors in this quick recipe. Because you can bake them in advance, they’re a perfect breakfast on busy weekday mornings!
Simply mix all of the dry ingredients together, then add in the wet ingredients. Zesting the lemon, which means scraping the colorful skin off the lemon, is a step you don’t want to skip! The lemon zest brings the lemony flavor to the forefront, so don’t forget to add it in. Then fill the muffin tins with your batter and bake them in the oven until the tops are a golden brown.
In just 20 minutes, you’ll be enjoying warm muffins better than you can buy at any store. Enjoy these lemon poppy seed muffins with alone or with a dab of butter for breakfast, or even as a light snack or dessert. You can eat them on the go too, so include them in next week’s meal planning!
Lemon Poppy Seed Muffins
- 2.5 cup blanched almond flour
- 1/2 cup granulated Swerve
- 1 tbsp ground flaxseed meal
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1/3 cup avocado oil
- 1/3 cup unsweetened almond milk
- 2 large eggs
- zest and juice of one lemon
Preheat the oven to 350 degrees F. Spray 10 wells of a muffin pan with cooking spray. In a large bowl, whisk together the almond flour, Swerve, flaxseed meal, poppy seeds and baking powder.
Mix in the avocado oil, almond milk, eggs, lemon zest and lemon juice until batter is smooth.
Distribute the batter evenly among the prepared muffin wells. Bake for 20-25 minutes, until the tops are slightly golden.
Store muffins on the countertop, covered, and enjoy within 2 days. You can also store in the fridge in an airtight container for up to a week.
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