Coconut Flour Lemon Poppyseed Muffins

Ingredients:

1/2 C Coconut Flour

1/2 t Salt

1/4 t Baking Soda

1/2 t Xantham Gum (Optional)

1 T Poppyseeds

4 Eggs (room temperature preferred)

1/3 C Coconut Oil, melted

1/2 C Honey

1 T Vanilla extract 

1 T Lemon Zest (about 1 medium lemon)

3 T Lemon Juice (about 1 medium lemon)

Directions:

Preheat oven to 350 degrees. 

In a large bowl, mix coconut flour, salt, baking soda, Xantham gum and Poppyseeds. 

In a medium bowl, mix eggs, coconut oil, honey, vanilla, lemon zest and lemon juice. 

Add wet ingredients to dry and mix thoroughly. 

Pour into greased or lined muffin tin. Fill 3/4 full. Will make 8-10 muffins. 

Bake for 15-20 minutes or until done. 

Note: Using room temperature eggs will help prevent the liquid coconut oil from hardening in the mixing bowl. 

* Adapted from http://morechocolate.net/2013/04/lemon-poppy-seed-muffins-coconut-flour/