Keto Gluten Free Meyer Lemon Poppy Seed Muffins

Looking for the tastiest gluten-free baked goods? Let’s hope your hiker’s backpack is stocked up with these easy-to-bake with seasonal produce Meyer lemon muffins! Gluten-free! Low-Sugar! High in Fiber! Does it get healthier than that? If you enjoy gluten-free baked goods like I do, you need to bake these when you get back from your early morning snowshoe shenanigans.

These make a fantastic early morning on-the-go breakfast delight. Full of protein, healthy MCT fats and very high fiber. The MCT oil in these is great for weight loss and providing energy, making these a great early-morning breakfast choice. So many mornings, I’m racing out the door at nine a.m. The pup and I are ready for a full day of snowshoeing, I mean making the big bucks,

as Big Bear Lake’s number one-rated hiking guide. That is what TripAdvisor tells me anyway.

 

These fiber-filled muffins are a God-send on a busy February morning.  I can shove one at my face while sitting in ski traffic and be ready for my first group of snowshoers with a healthy and oh-so-easy breakfast filling my belly. Of course some mornings I also grab a Ginger and Turmeric Immunity Shot to down. I spend so much time out in the cold around strangers.  These neon orange shots keep my immune system in tip-top shape whether I am snowshoeing with my clients, my groups or just spending the morning helping out with a community trash pick-up event.

If you are looking for a new gluten-free baked goods recipe, check this one out!

Keto Gluten Free Meyer Lemon Poppy Seed Muffins

1 1/2 cup almond flour

1/2 cups coconut flour

1/4 cup ground flax meal

3 teaspoons of Inulin

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 teaspoon vanilla

1/2 cup of coconut oil, room temperature

3/4  cup of Greek yogurt or sour cream (You can use almond milk if you are vegan)

1/2 cup of Meyer lemon juice, at room temperature

2 teaspoons lemon or Meyer lemon zest

1/3 cup monk fruit for baking

2 teaspoons poppyseeds

Cream your coconut oil and your sugar. Mix in the lemon juice, the vanilla and the

lemon zest. Mix in your sour cream or yogurt. Mix in all the dry ingredients.

Put dollops of dough in your muffin tins. This batter, being gluten-free won’t rise very much so don’t worry about overfilling them. Bake these at 350 for 55 minutes