These lemony muffins are lightly sweetened with just a small amount of maple syrup, making them naturally lower in carbohydrates than most muffins. Eggs add protein and richness, creating a tender texture that feels satisfying without being overly sweet. Serve them alongside scrambled eggs and steamed kale for a simple breakfast that offers beautiful color and balanced nourishment.
Ingredients
Dry Ingredients
½ cups
coconut flour
¼ cups
arrowroot powder
2 tablespoons
poppy seeds
½ teaspoons
baking soda
¼ teaspoons
sea salt
Wet Ingredients
6 large
eggs
at room temperature
¼ cups
melted
coconut oil
3 tablespoons
maple syrup
3 tablespoons
freshly squeezed
lemon juice
2 teaspoons
finely grated
lemon zest
