Coconut flour and almond meal orange and poppy seed muffins... So yummy and so easy!
RECIPE
SERVES 9
You'll need
- ½ cup coconut flour
- ½ cup arrowroot starch
- ¼ tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- zest of one orange
- 1 tbsp. orange juice, freshly squeezed
- 3 eggs
- ½ cup coconut milk
- 1 tsp. vanilla
- ¼ tsp. Apple Cider Vinegar (ACV)
- 3 tbsp. raw honey
- 3 tbsp. maple sugar
- 5 tbsp. coconut oil, melted
- 1 tbsp. poppy seeds
Method
- Preheat oven to 350 degrees and line muffin tin with cupcake liners or grease with coconut oil.
- In a medium size bowl, whisk together the salt, baking soda, baking powder, coconut flour, orange zest, and arrowroot starch. Set aside.
- In a large bowl, mix together the orange juice, eggs, coconut milk, vanilla, ACV, raw honey, maple sugar, and melted coconut oil. Mix thoroughly until fully combined and there are no lumps. Stir in the poppy seeds.
- Scoop the batter into lined muffin tins about ¾ of the way full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let cool on a cooling rack, serve, and enjoy!
Notes
If your raw honey is really stiff, I recommend warming it slightly on the stove or in the microwave until it is liquid. This helps for the honey to incorporate better into the batter!
Source: Thanks to Paleo Crumbs for this yummy recipe!
