Embrace citrus season with these blood orange poppy seed muffins

I’m always looking for a quick and easy breakfast option, especially in my newest profession of being a mom. These muffins come together quickly and are easy to whip up first thing in the morning so everyone can enjoy freshly baked muffins. When I was little, it was always such a treat to wake up to breakfast muffins from my mom. The house would smell so good, and now that I’m a mom, I love continuing those traditions on. 

These muffins are paleo, gluten-free and dairy free. It is also citrus season, which makes the timing of this recipe even that much better! If you’re not a fan of blood orange, feel free to substitute with whatever citrus you want.

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Blood Orange Poppy Seed Muffins

Preparation time: 5 minutes

Cook time: 25 minutes

Servings: 12 muffins

INGREDIENTS

• 2½ cups almond flour
• 2 tablespoons coconut flour
• ½ cup ghee or coconut oil, melted
• 2 eggs
• ¼ teaspoon salt
• ¼ teaspoon cardamom
• ¾ teaspoon baking soda
• ⅓ cup honey
• 2 tablespoons almond butter
• 1 blood orange, juiced (about ¼ cup of juice)
• 2 teaspoons poppy seeds

STEPS

1. Preheat oven to 350 degrees.
2. Line a 12-cup muffin tin with liners.
3. Using a food processor, add all of the ingredients except the poppy seeds. Mix on high until everything is combined and smooth, about 1 to 2 minutes.
4. Add in poppy seeds and pulse 3 to 4 times, just until the poppy seeds are evenly incorporated.
5. Using a large, 3-tablespoon scoop, fill each muffin tin with the batter.
6. Bake for 20 minutes.
7. Let cool for 5 minutes before serving.

Enjoy!