This quick and easy recipe for Low-Carb Lemon Poppy Seed Muffins starts your day on a bright note. These tender muffins boast the traditional flavor combination of lemon and poppy seeds. These muffins can be part of a low-carb, keto, Paleo, dairy-free, gluten-free, or diabetic diet.
Preheat oven to 350º Fahrenheit. Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl whisk together the coconut flour, sweetener, baking soda, poppy seeds and lemon zest.
Whisk together the almond milk, avocado oil., eggs, and lemon juice in a separate mixing bowl.
Pour the wet ingredient mixture into the dry ingredients and stir to blend. Spoon mixture into the prepared muffin pan, distributing it equally among the muffin cups.
Bake for 20-23 minutes, or until the tops spring back when lightly touched or a toothpick inserted int the middle of the muffins comes out clean. Serve warm.