LEMON POPPYSEED MUFFINS
4 cups blanched almond flour
1/2 tsp Himalayan pink salt
1 tsp baking soda
3/4 cup full fat coconut milk or almond milk
1 cup 100% maple syrup
2 tablespoons lemon zest
1/4 cup lemon juice
2 tablespoons poppy seeds
Preheat oven to 350º.
Place cupcake/muffin papers in the muffin tins. Combine almond flour, salt and baking soda in a bowl.
In a separate bowl, whisk together the eggs, coconut milk, syrup, lemon zest and lemon juice. Add flour mixture, then stir in poppy seeds.
Pour into prepared cupcake pan. Bake for 35-40 minutes.
Allow the cupcakes to cool, then enjoy!