One of my favorite food prep items is muffins! They’re perfect as part of a quick breakfast, a mid-morning snack with some coffee or as an afternoon pick me up between lunch and dinner.

I created these for the sample meal plan with my Healthy Mama Meal Planner and I can’t get over how simple and delicious they are. 

They’re naturally gluten-free, made with almond flour, and they’re packed with poppyseeds for an extra dash of nutrients (and flavor).

Benefits of poppyseeds: 
1. High in fiber (2g for 1 tbsp) 

2. High in iron — blood and brain booster

3. High in zinc-  beneficial for immune and bone health 

4. High in magnesium- a co-factor in over 300 mechanisms in the body

Bonus: the kids love them! 

 

Make them: 

Lemon Poppyseed Muffins 
Makes 12 

1 1/2 cup almond flour
2 tbsp tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 tbsp poppy seeds
1/4 cup fresh lemon juice
3 eggs, whisked
1/3 cup melted coconut oil
1/3 cup honey
2 tsp vanilla extract

1. Preheat oven to 325. Grease or line a 12-cup muffin tin.

2. In a large bowl, whisk all wet ingredients.

3. In a separate bowl, whisk dry ingredients, making sure to remove any clumps.

4. Slowly whisk wet into dry. Scoop about 1/4 cup (1/2-3/4) into muffin tins.

5. Bake in preheated oven for 25-28 minutes, until edges are starting to brown and a toothpick comes out clean.

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