Almond Flour Greek Yogurt Lemon Poppyseed Muffins

• servings: 12 servings
• active time: 8 minutes
• total time: 30 minutes

Ingredients

3 eggs

1/2 cup maple syrup

1 cup Greek yogurt

1 tsp vanilla extract

4 1/2 cups almond flour

1 tsp baking powder

1 tsp baking soda

1 tbsp poppyseeds

1/4 tsp salt

2 lemons

1/2 lemon

1/4 tsp vanilla extract

powdered monk fruit

Directions

Preheat your oven to 350°F. Line a 12 count standard sized muffin tray with parchment paper muffin liners. Set aside.

In a large mixing bowl, whisk together the wet ingredients (egg, yogurt, syrup, and vanilla extract).

Add in the dry ingredients (almond flour, salt, baking powder, baking soda, poppyseeds, and lemon zest). Fold the dry ingredients into the wet. Do not over mix.

Divide the batter among the 12 prepared muffin liners. Bake for 22 minutes. Allow to cool for 10 minutes before removing from muffin tin.

While the muffins are cooling, make your glaze by whisking together the lemon juice, monk fruit, and vanilla extract. Drizzle over your muffins and enjoy!

Nutrition

• Calories: 306
• Total Fat: 22.2 g
• Saturated Fat: 1.9 g
• Cholesterol: 54.6 mg
• Sodium: 88 mg
• Total Carbohydrate: 18.9 g
• Dietary Fiber: 4.5 g
• Total Sugars: 10.2 g
• Protein: 12.4 g