Whole30 Lemon Poppyseed Muffins
Bright, zesty, and entirely Whole30-compliant, these Lemon Poppyseed Muffins are a delightful treat that will energize your mornings or elevate your afternoon snack. Made with nutrient-rich almond flour and arrowroot starch, these gluten-free and dairy-free muffins boast the perfect balance of fluffiness and moist texture. Fresh lemon zest and juice lend a punch of citrusy freshness, while poppy seeds add a satisfying hint of crunch. Sweetened naturally with unsweetened applesauce and held together with wholesome ingredients like melted coconut oil and eggs, these muffins are a guilt-free indulgence that aligns with your clean-eating goals. Ready in just 35 minutes, they are easy to bake and perfect for meal prep, making them ideal for busy weeks. Enjoy these Whole30-friendly muffins on their own or alongside a cup of tea for a simple yet refreshing snack!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Arrowroot starch
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 large Eggs
- 2 tablespoons Lemon zest
- 0.25 cup Lemon juice
- 0.25 cup Coconut oil, melted
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 2 tablespoons Poppy seeds
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with a Whole30-compliant oil.
In a large mixing bowl, combine the almond flour, arrowroot starch, baking soda, and salt. Whisk to blend these dry ingredients thoroughly.
In another bowl, beat the eggs lightly. Add the lemon zest, lemon juice, melted coconut oil, unsweetened applesauce, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just incorporated. Be careful not to overmix the batter.
Gently fold in the poppy seeds until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups. Each should be about three-quarters full.
Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these muffins warm or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 21.8 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 842 mg | 65% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
