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Description
Sugar-free poppy seed muffins are a delicious and healthy alternative to traditional muffins. Perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1/4 cup melted coconut oil
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup erythritol (or preferred sugar substitute)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, mix almond flour, coconut flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, coconut oil, almond milk, vanilla extract, and erythritol.
- Combine wet and dry ingredients until smooth.
- Spoon batter into muffin cups, filling each 3/4 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool muffins on a wire rack before serving.
Notes
- Store muffins in an airtight container for up to 3 days.
- For extra flavor, add lemon zest to the batter.
- Use any sugar substitute you prefer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg