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5
from 1 vote
Vanilla Poppyseed Muffins {Paleo}
These Vanilla Paleo Poppyseed Muffins are soft, tender, and the vanilla flavor combo is one of our favorites! I don't think we will ever go back to lemon :) But if you are a true lemon fan, there is a lemon poppyseed option.
Course
Dessert, gluten free, muffins, paleo, Snack
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
9
muffins
Calories
285
kcal
Author
Cassidy Stauffer
Ingredients
2
C
Blanched Almond Flour
Honeyville brand
1
Tbsp.
Arrowroot Flour
tapioca would *probably* work
¼
tsp.
Sea Salt
½
tsp.
Baking Soda
2
Eggs
room temperature
¼
C
Refined Coconut Oil
melted
2
Tbsp.
Sherry Cooking Wine
on the vinegar aisle OR fresh lemon juice
1
Tbsp.
Pure Vanilla
1
Tbsp.
Poppyseeds
½
C
Honey
Instructions
Preheat the oven to 350 degrees and line a muffin tin with 9 cupcake liners.
In a large mixing bowl, whisk together the almond flour, arrowroot flour, salt, baking soda, and poppyseeds.
In another bowl, whisk together the honey, sherry cooking wine, vanilla, and eggs.
Stir the wet ingredients into the dry, then stir in the melted coconut oil.
Evenly divide the batter between the 9 cupcake liners.
Bake for 17 - 20 minutes or until the tops are golden brown.
Allow to slightly cool before serving.
Nutrition
Calories:
285
kcal
|
Carbohydrates:
23
g
|
Protein:
6
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Cholesterol:
36
mg
|
Sodium:
143
mg
|
Potassium:
35
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
55
IU
|
Vitamin C:
4.5
mg
|
Calcium:
30
mg
|
Iron:
1.4
mg