Recipe: Lemon Poppyseed Muffins



One of my favorite food prep items is muffins! They're perfect as part of a quick breakfast, a mid-morning snack with some coffee or as an afternoon pick me up between lunch and dinner.

I created these for the sample meal plan with my Healthy Mama Meal Planner and I can't get over how simple and delicious they are.

They're naturally gluten-free, made with almond flour, and they're packed with poppyseeds for an extra dash of nutrients (and flavor).

Benefits of poppyseeds: 1. High in fiber (2g for 1 tbsp)

2. High in iron -- blood and brain booster

3. High in zinc- beneficial for immune and bone health

4. High in magesium- a co-factor in over 300 mechanisms in the body

Bonus: the kids love them!


Make them: Lemon Poppyseed Muffins Makes 12

wet:

1/4 cup fresh lemon juice

3 eggs, whisked 1/3 cup melted coconut oil 1/3 cup honey 2 tsp vanilla extract

dry: 2 tbsp poppyseeds 1 1/2 cup almond flour 2 tbsp tapioca starch 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt

1. Preheat oven to 325. Grease or line a 12-cup muffin tin.

2. In a large bowl, whisk all wet ingredients.

3. In a separate bowl, whisk dry ingredients, making sure to remove any clumps.

4. Slowly whisk wet into dry. Scoop about 1/4 cup (1/2-3/4) into muffin tins.

5. Bake in preheated oven for 25-28 minutes, until edges are starting to brown and a toothpick comes out clean.

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Kristin Dovbniak

Welcome!

I'm Kris! Founder of Healthy Balanced Mama, I'm a holistic health coach, certified intuitive eating counselor, trained chef, and mama of two, and I'm here to guide busy moms like you in stressing less and finding freedom with food through balanced eating and simplified routines around meal planning, meal prep, grocery shopping and cooking with confidence.

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© 2020 Kristin Rugg Dovbniak for Healthy Balanced Mama