HEALTHY LEMON POPPY SEED MUFFINS

HEALTHY LEMON POPPY SEED MUFFINS

HEALTHY LEMON POPPY SEED MUFFINS, FOR A HEALTHY AND DELICIOUS DESSERT! GLUTEN FREE AND PALEO.

Delightful and solid lemon poppy seed biscuits that are ideal for summer. Completely fixated on this formula and these lemon poppy seed biscuits before long turned into my new top pick.

They are actually simple to make as well, with only seven fixings required. Simply combine every one of the fixings, exchange to your biscuit plate, prepare and your done. I think they make an ideal little tidbit, informal breakfast or after supper dessert.

They are likewise loaded with a great deal of goodness:

  • Poppy seeds - Supply a portion of the minerals iodine, manganese, zinc, magnesium and copper. 
  • Lemon – many supporting components like nutrient C, nutrient B6, nutrient A, nutrient E, folate, niacin thiamin, riboflavin, pantothenic corrosive, copper, calcium, iron, magnesium, potassium, zinc, and phosphorus 
  • Coconut flour – high in fiber, protein, and solid fats 
  • Maca– contains more than 20 amino acids, including 8 basic amino acids. Additionally contains, Vitamins B-1, B-2, C. Wealthy in Phosphorus, Selenium, E, Calcium, Magnesium, Potassium, Copper, Zinc, Manganese, Sulfur, Sodium, Iron


HEALTHY LEMON POPPY SEED MUFFINS

Ingredients
  • 1/2 cup coconut flour
  • 1 tablespoon poppy seeds
  • 1/2 tsp baking soda
  • 1/3 cup coconut oil melted
  • 1/4 cup honey
  •  Juice of 1 medium lemon 
  •  1 1/2 tbsp lemon zest
  • 3 eggs
  • 1/2 cup almond milk
Method
  1. Preheat oven to 325 f/160c
  2. In a small bowl combine the coconut flour, baking soda, poppy seeds, and lemon zest.
  3. In a separate bowl combine the lemon juice, coconut oil, honey, almond, eggs. You can place the eggs in a bowl of warm tap water for a few minutes to help warm them up quickly. This will ensure that your muffin batter will be runny, and will easily mix and pour into the muffin cups. (Otherwise the coconut oil may harden and won’t mix evenly into the batter.)
  4. Combine the liquid mixture with the dry ingredients.
  5. Pour the batter into muffins tins and bake at 325f/160c for 20 – 25 minutes.

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