A fun February recipe for you!

🍓Strawberry Poppyseed Muffins🍓

INGREDIENTS:
🔻1 oz bag of freeze dried strawberries (crushed)
🔻2.75 cups super fine almond flour
🔻1/3 cup tapioca flour
🔻2 tablespoons poppy seeds
🔻3/4 teaspoon baking soda
🔻1/4 teaspoon baking powder
🔻zest of 2 medium lemons
🔻1 heaping teaspoon powdered stevia in dry mixture & about 3/4 tincture of liquid stevia in wet mixture
🔻1/3 cup olive oil (or avocado oil)
🔻1/4 cup freshly squeezed lemon juice (about 2 lemons)
🔻1/2 teaspoon vanilla extract
🔻3 large eggs

DIRECTIONS:
🔺Preheat the oven to 350° F and line the 12-cup muffin pan or spray with olive oil; Set aside.
🔺In a medium bowl combine almond flour, tapioca flour, poppy seeds, baking soda, baking powder, salt, powdered stevia, and lemon zest; set aside.
🔺In a large bowl whisk together oil, vanilla, and lemon juice. Add eggs, whisking together until combined. Add dry ingredients, whisking together with a large spoon or spatula until combined.
🔺Evenly distribute batter into the 12-cup muffin pan (about 3/4 way full). Top with almond slices if you would like.
🔺Bake muffins for 15 to 18 minutes or until an inserted toothpick comes out clean.
🍓Enjoy!