Lemon Poppy Seed Muffins

These tasty muffins are keto-friendly and have a bright, refreshing lemon flavor. The poppy seeds add a nice crunch. These muffins are moist, tender, and full of citrusy goodness. Theyre great for a quick breakfast or snack.

Ingredients:

• 2 cups almond flour
• 1/3 cup granulated erythritol
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions:

Start by heating the oven to 350F 175C

Put paper liners in a muffin tin or grease it well

Add the poppy seeds, baking powder, salt, and almond flour to a large bowl

Use a whisk to mix the ingredients together

In a different bowl, mix the eggs, almond milk, lemon juice, and lemon zest with a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Fill up about three quarters of the way to the top of each muffin cup with batter

In a hot oven, bake for 18 to 22 minutes, or until a toothpick stuck in the middle comes out clean

Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down