Gluten/Dairy/Sugar-free lemon Poppy Seed Muffins

Breakfast is the most important meal of the day, so why not start it off right with these fiber-filled gluten-, dairy- and sugar-free muffins!

Eryithritol is a sugar alcohol with zero glycemic load and miniscule calories, and stevia is a natural sweetener derived from the stevia plant. You can find coconut yogurt, erythritol and stevia at health food stores.

Dairy/Gluten/ Sugar-Free Lemon Poppy Seed Muffins
Makes 6 muffins
Prep time: 40 minutes

• 3 eggs
• 2 Tbs. coconut yogurt
• cup erythritol
• 2 tsp. lemon extract
• 1 tsp. almond extract
• cup coconut flour
• tsp. stevia powder
• tsp. salt
• tsp. baking powder
• - cup poppy seeds
• 6 muffin papers

1. Beat together eggs, yogurt, coconut oil, erythritol and extracts. Set aside.
2. In a separate bowl, whisk together coconut flour, stevia, salt, baking powder and poppy seeds. Make a well in the dry mix and then add the wet mix. Stir to combine.
3. Line 6 muffin cups in a muffin tin with papers and spoon batter equally in muffin papers.
4. Cook in preheated oven at 350 degrees for 20-25 minutes or until a toothpick inserted in a muffin comes out clean.