These healthy lemon and poppyseed muffins are a delicious treat, with the perfect balance of lemon and poppy seeds!

When creating this recipe I was looking to use up the lemons from my tree, and thought it would be a great idea to make muffins. However, they have more of a dense texture, like a friand. They have been taste tested by my family and are a winner! Sweetened with local honey, they would also be delicious as a dessert muffin served with a dollop of cream (or coconut yoghurt), alongside a cup of tea!

Here’s what you’ll need to make them:

Ingredients

• 2 1/2 cups almond meal

• 1/4 cup tapioca flour

• 2 tbsp coconut flour

• 2 tbsp poppy seeds

• 1 tsp baking powder

• 3 organic eggs

• 1/4 cup lemon juice

• 1/2 cup almond milk

• 1/4 cup Greek yoghurt (or coconut yoghurt for dairy-free)

• 1/3 cup grass-fed butter, melted (or coconut oil for dairy-free)

• 1/2 cup + 2 tbsp honey

• 1 tsp vanilla

• 3-4 tsp lemon zest

Method

1. Preheat oven to 180 degrees.

2. Combine almond meal, tapioca flour, coconut flour, poppy seeds and baking powder in a medium-size bowl.

3. In a seperate mixing bowl, gently whisk eggs. Add in lemon juice, almond milk, Greek yoghurt, butter, honey, vanilla and lemon zest.

4. Add flour mixture to egg mixture and mix for 30 seconds in a mix master or until batter starts to thicken.

5. Serve in 12 muffin tins and bake for 15-20 minutes or until golden and cooked through.

6. Enjoy with a dollop of cream or yoghurt! Store in the fridge.

I’d love to see if you make them! Tag me at @allaboutwellness_ on insta! :) x