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

Instructions:

1. Preheat oven to 350°F.
2. 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.
   
3. 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).
   
4. 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.