- 4 eggs
- 1/4 cup coconut oil, melted and cooled
- 1/3 cup honey or maple syrup
- 1/3 cup fresh squeezed orange juice
- 2 tbs orange zest
- 2 cups almond flour (blanched variety)
- 1/2 cup tapioca flour
- 1 tsp gluten-free baking powder
- Pinch of salt
- 2 tbs poppy seeds
- 1 tsp cinnamon
Line a 12-cup muffin pan with liners and preheat your oven to 180C.
Using a hand mixer on low/medium or whisk, beat together the eggs, coconut oil, honey, orange juice, and zest.
In a separate bowl, stir together the almond and tapioca flours, baking powder, salt, poppy seeds and cinnamon. Add the dry ingredients to the wet and mix on low speed or by hand until just combined.
Divide the batter evenly between the 12 lined muffin cups (about 3/4 full), and bake for about 15 minutes or until a toothpick inserted in the centre of one comes out clean. Allow the muffins to sit in the pan for 2 minutes, then remove and cool completely on wire racks. Serve and enjoy!
TIP: Leftovers can be stored in the refrigerator for up to 5 days or frozen.