Lemon Poppyseed Coconut Butter Muffins

Also grain free!

Try to use warm or room temperature ingredients so that the coconut butter doesn’t harden.


1/2 cup coconut butter, liquefied
1/4 cup lemon curd
1 cup blanched almond flour
1/4 cup honey
1/8 tsp salt
1/2 tsp baking powder
1 large egg, beaten
1/4 tsp almond extract (you can also add vanilla)
1/2 Tbsp (1 1/2 tsp) poppy seeds
A little milk (optional), if you want to thin the batter

Preheat oven to 375 degrees, and line 6 standard muffin cups.

Whisk the coconut butter, lemon curd, honey, egg, and almond extract until smooth, then stir in the almond flour, baking powder, and salt.

Stir in the poppyseeds, and add a little milk if things feel too thick.

Divide among muffin cups, and bake for 20-25 minutes, or until just done in the middle.


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