After much experimentation, I’m quite fond of a 4:1 or 3:1 ratio of almond flour to coconut flour for paleo baked goods. That seems to produce the best texture for a muffin like these. Light, fluffy, moist. And oh so perfectly lemony!
Lemon Poppy will always be one of my favorite flavors. My lemon poppy protein bars are a hit with many of my clients, but these are an option if you either don’t want to cook with protein powder, or just want something dessert-like and have a limited diet!
Note: Do not substitute lemon juice for lemon extract. They are very different and the acidity of the lemon juice will activate the baking powder in your mixing bowl, and not in the oven, where you want it to happen.1 cup almond flour 1/4 cup coconut flour 3/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tablespoon poppy seeds 1/2 cup Splenda for baking 1/2 tsp lemon extract 1/2 cup water 2 eggs zest of 1 lemon
1. Preheat oven to 350 degrees F. Oil 6 muffin cups or use silicone liners.
2. Whisk together the almond flour, coconut flour, baking powder, baking soda, salt, poppy seeds and Splenda in a large bowl.
3. In a separate bowl, whisk together the lemon extract, water, eggs, and lemon zest. Pour into dry ingredients and stir gently until everything is just combined. Do not over mix.
4. Divide between 6 muffin wells or silicone liners and bake for 14 minutes.
Nutrition Facts: 166 calories, 12 g fat, 9 grams carbohydrate, 4 grams fiber, 7 grams protein.
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