1 Cup of Coconut Flour
3/2 Cup of Maple Syrup * Substitute if adapting for Diabetic/Keto/Candida Diet
1/4 Cup of Soft Coconut Oil
7 Tbs. of Fresh Lemon Juice (1.5 Lemons)
Zest of 1 Lemon
1 tsp. of Vanilla Extract (optional)
1 tsp. of Baking Soda
Pinch of Salt
1.5 Tbs. of Poppyseed
Warm Eggs and Maple Syrup to room temp. (You can run eggs under warm water, as well as a bottle of maple syrup)
Preheat oven to 350 F
Line Muffin tin with Paper Liners
Combine All ingredients, except for the poppy seeds, in a large bowl and mix well
(Make sure all clumps are dissolved)
Once well incorporated, add poppy seeds.
Add batter to a lined Muffin tin.
Check for firmness at 15 minutes, and again at 20.
Pull out of the oven when desired consistency is reached (Some like them crispy, some like them mushy. – It all taste great!)
You can do the toothpick test. Insert a toothpick in the center of the biggest muffin until the toothpick comes out clean.
* To adapt for Ketogenic / Diabetic / Candida Diet – There is a Sugar-Free Maple flavored syrup called Lakanto that uses Monkfruit. It’s a low calorie, natural sweetener. If you use it IN PLACE of maple syrup, I would use 1/4 a cup (or less) and add more SLOWLY to the mixture. Give the batter a taste before adding more. This stuff is very sweet, and a little goes a long way.