⅓ cup coconut flour
½ tsp baking powder
½ tsp salt
¼ cup (real) maple syrup
2 tsp vanilla extract (I actually used vanilla bean paste, because I’m obsessed lately)
2 Tbsp fresh lemon juice – about 1 lemon
2 tsp lemon zest – about 1 lemon
¼ cup coconut oil, melted
2 tsp poppy seeds
Preheat your oven to 350 degrees Fahrenheit.
Sift the dry ingredients together into your mixer’s bowl.
Add everything else except for the coconut oil and poppy seeds. Mix to combine.
Pour in the coconut oil, while the mixer continues to run on low.
Add the poppy seeds.
Divide the batter into 6 muffin cups. Silicone ones work great, and are reusable.
Bake 21-15 minutes.
Cool in the muffin cups, then remove and serve.