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Vanilla Poppyseed Muffins {Grain-Free} Recipe

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This recipe for Vanilla Poppyseed Muffins {Grain-Free} is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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)
•1 Tbsp.Pure Vanilla
•1 Tbsp. Poppyseeds
•½ C Honey
Directions:
Directions:
1.Preheat the oven to 350 degrees and line a muffin tin with 9 cupcake liners.
2.In a large mixing bowl, whisk together the almond flour, arrowroot flour, salt, baking soda, and poppyseeds.
3.In another bowl, whisk together the honey, sherry cooking wine, vanilla, and eggs.
4.Stir the wet ingredients into the dry, then stir in the melted coconut oil.
5.Evenly divide the batter between the 9 cupcake liners.
6.Bake for 17 – 20 minutes or until the tops are golden brown.
7.Allow to slightly cool before serving.
Number Of Servings:
Number Of Servings:
9

 

 

 

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