Makes six muffins (double recipe for 12)
Preheat oven to 350° F
Mix dry ingredients:
1/3 C Coconut flour, sifted
1/2 tsp Baking powder
1/4 tsp Sea salt
Add wet ingredients and blend with hand mixer:
1/4 C Pure maple syrup
2 tsp Pure vanilla extract
2 TBS Fresh lemon juice (about 1 lemon)
2 tsp Lemon zest (about 1 organic lemon)
With mixer on low slowly pour in: 1/4 C coconut oil, melted Mix well and stir in 2 tsp poppy seeds Fill 6 paper-lined muffin cups 2/3 full, Bake 21-25 min. Cool 5-10 Min. Store leftovers in airtight container up to 3 days. Can freeze up to 3 months.
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