Lemon Poppy Seed Muffins

SERVINGS: 8 MUFFINS

Bright, fluffy, and citrusy with the perfect crunch from poppy seeds, these muffins are a refreshing twist on a classic. Naturally sweetened and made with almond flour, they’re a great grab-and-go breakfast or afternoon treat.

Ingredients:

1 ½ cups almond flour
2 tbsp coconut flour
2 tbsp poppy seeds
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
3 eggs
¼ cup unsweetened almond milk
¼ cup melted butter or coconut oil
⅓ cup powdered monk fruit sweetener
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

Instructions

1. Combine: In a saucepan over medium heat, combine rice, almond milk, and salt. Bring to a simmer.
2. Simmer: Reduce heat to low, cover, and cook for 20–25 minutes (longer for brown rice) until rice is tender and liquid is absorbed. Stir occasionally.
3. Stir: Stir in sweetener, cinnamon, vanilla, and cream. For custard-style pudding, whisk a yolk into a small amount of warm pudding, then stir it back into the pot and cook for 2 more minutes, stirring constantly.
4. Cool: Remove from heat and let cool slightly. Serve warm or chilled.
5. Optional: Top with a sprinkle of cinnamon or a dollop of whipped cream.

NUTRITION Per Serving % of Daily Value

Calories 190 —
Total Fat 16.5g —
Saturated Fat 5.7g —
Polyunsaturated Fat 0.9g —
Monounsaturated Fat 6.1g —
Trans Fat 0g —
Cholesterol 58mg —
Sodium 105mg ~5%
Total Carbohydrates 5.8g —
Dietary Fiber 2.3g —
Total Sugars 0.9g —
Protein 4.4g —
Vitamin A 145mcg ~16%
Vitamin C 2.1mg ~2%
Vitamin D 0.2mcg ~1%
Potassium 100mg ~2%
Calcium 55mg ~4%
Iron 0.7mg ~4%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here