2/3 c coconut sugar
1 c arrowroot flour / starch
3 c almond flour
3 T coconut flour
1 1/2 t baking soda
1/4 t cream of tartar
1/4 c lemon juice
3 large eggs, room temperature
1/4 c Silk Unsweetened Almondmilk
3 T coconut oil, melted and at room temperature
1 t vanilla extract
2 T poppy seeds
1 T lemon zest (from 1 lemon)
Preheat the oven to 325. Using a stand mixer with the whisk attachment, whisk together the dry ingredients (except poppy seeds and lemon zest) until combined.
In a separate mixing bowl, whisk together the wet ingredients. Turn on the mixer and slowly add the wet ingredients to the dry ingredients in the mixer. Beat on high for one minute, then turn to the lowest setting and mix in the poppy seeds and lemon zest.
Line a muffin tin with muffin baking cups, and fill each cup almost all the way full. Because this is a thicker batter, the muffins will bake almost exactly how the batter is in the cup. If you want nice rounded muffins, I suggest using a dough scoop or round the batter with a greased spoon before baking.
Put muffins in the oven and cook for 25 minutes, until a toothpick comes out clean at the tops are browning. Turn the baking pan halfway through cooking. Enjoy!