Ingredients
Wet Ingredients
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3 large eggs
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1/3 cup maple syrup (or honey for a more floral sweetness)
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1/3 cup melted coconut oil (or avocado oil)
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1/2 cup unsweetened almond milk (or any dairy-free milk)
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2 tablespoons lemon juice (freshly squeezed for best flavor)
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1 tablespoon lemon zest
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the dry ingredients in a large bowl: cassava flour, almond flour (if using), tapioca flour, baking powder, baking soda, and sea salt. Add the poppy seeds and toss to coat.
- In a separate bowl, whisk together the wet ingredients: eggs, maple syrup, melted coconut oil, almond milk, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Don't overmix!
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Recipe Note
Tips:
If you can't find cassava flour, you can substitute it with a combination of equal parts almond flour and Tonomi tapioca flour. However, the texture and flavor may vary slightly.
Feel free to adjust the amount of maple syrup based on your desired sweetness preference. You can also substitute honey for a more floral sweetness.
For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
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