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Proudly Australian

Meyer Lemon Poppy Muffins

Recipe by

Serves: 8 -12

Prep: 10 Minutes

Cook: 15-20 Minutes

Ingredients

  • 1 each egg
  • 1/3 cup/80ml Coconut oil melted
  • 1 cup/250ml Unsweet Almond Milk
  • 1 each Meyer Lemon Juice and Zest
  • 3/4 cup/135g Natvia Sweetener 
  • 2 cups/500g All purpose flour
  • 2 tsps baking powder
  • 2 tbsp/16g Poppy seeds

Method

  1. Preheat oven to 175°C and line cupcake tin with cupcake liners.
  2. Whip together eggs, melted coconut oil, almond milk, Meyer lemon juice and zest, and Natvia until fully combined.
  3. Slowly add in all purpose flour and baking powder.
  4. Fold in poppy seeds.
  5. Divide into 12 cupcake cups and bake for 15-20 minutes until golden brown and a toothpick comes out clean.
  6. Allow to cool and store in the refrigerator.
No nutritional info supplied
BREAKFAST, DAIRY FREE, MYER LEMON, POPPY MUFFINS, SUGAR FREE

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