Lemon Poppy Seed Muffins – Gluten Free

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Marla Meridith
Nutrition per serving    (USDA % daily values)


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Ingredients for 19 servings

1/2 cup (74 grams) gluten free Oat Flour + 1 teaspoon

1 cup (118 grams) blanched Almond Flour

1 teaspoon Baking Soda

1/4 teaspoon fine Sea Salt

4 ounces Egg Whites (from about 3-4 large eggs)

1/2 cup (110 grams/4 ounces) unsweetened Light Coconut Milk

3 tablespoons Lemon Juice

zest from 1 Lemon

2-3 droppers full of Vanilla Stevia Drops, adjust to taste

1 tablespoon Poppy Seeds (coat in 1 teaspoon of the Oat Flour)

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