Ingredients
30 g coconut flour
¼ teaspoon salt
¼ teaspoon baking soda
7 tablespoons grapeseed oil / olive oil
5-6 tablespoons agave nectar
3 eggs
1 tablespoon lemon zest
1 tablespoon poppy seeds
Preparation Method
In a bowl, combine flour, salt and baking soda.
Separately, in a large bowl, mix the oil, agave,lemon zest and eggs until smooth.
Stir the dry ingredients into the wet ones, then add poppy seeds, stirring with a wooden spoon / spatula.
Brush mini muffins tray with oil and spoon 1 tablespoon of batter into each mini muffin cup.
Bake at 350 F for 10-15 min.
Cool and serve.
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