Menu

Paleo Vanilla Poppyseed Muffins

9 Servings Recipe By

Ingredients

  • 2 cups Almond Flour
  • 1 tablespoon Arrowroot
  • 1/4 teaspoons Sea Salt
  • 1/2 teaspoons Baking Soda
  • 1 tablespoon Poppy Seeds
  • 1/2 cups Honey
  • 2 tablespoons Apple Cider
  • 1 tablespoon Vanilla Extract
  • 2 individual Egg
  • 1/4 cups melt Coconut Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 292 Calories
  • 21g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 50mg Cholesterol
  • 149mg Sodium
  • 22g Total Carb
  • 3g Fiber
  • 16g Total Sugars (Includes 15g Added Sugars)
  • 7g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Cassidy's Craveable Creations for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, whisk together almond flour, arrowroot flour, salt, baking soda and poppy seeds.
  2. In a separate bowl, whisk together honey, apple cider, vanilla and eggs.
  3. Add the wet ingredients into the dry.
  4. Stir in coconut oil.
  5. Divide batter among muffin cups lined with cupcake liners.
  6. Bake at 350F degrees for 17-20 minutes.
  7. Allow to cool.
  8. Divide muffins among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Reheat in microwave for 15-30 seconds until heated through.

© 2024