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!