These muffins are lemony and not too sweet, perfect to serve for breakfast with scrambled eggs and steamed kale.
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
