These lemon poppy thyme muffins are perfect for breakfast, brunch, or a guilt-free snack. Made with almond flour instead of traditional flour, these gluten free muffins are perfect for your paleo diet.
Makes 6 large muffins or 12 small muffins
- Preheat oven to 350°F.
- In a large bowl or electric mixer fitted with a whisk attachment, whisk almond flour, baking powder, and salt. Add in honey, milk, oil, vanilla, egg, lemon zest, thyme, and poppy seeds, and continue to whisk until blended.
- Grease muffin tin with pan release spray, and line with muffin cups. Evenly fill cups ¾ of the way and bake for 30 minutes or until muffins are cooked completely (test muffin center with a toothpick, if the toothpick comes out clean the muffins are done).
- Let rest for 1 hour before serving.
Tip: Store extra muffins in the freezer for a quick thaw and bake breakfast option. They will keep for 1–2 months, if well sealed.
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