Gluten Free Lemon Poppy Seed Muffins Recipe!

Ingredients 2 ripe bananas 1/2 cup almonds 1/2 cup walnuts 1 cup brown rice flour (best if certified gluten free) 2 eggs (best if free-range) 2 tbsps maple syrup or raw local honey 2 tbsps poppy seeds 1/2 cup coconut milk (or plain yogurt) Zest of 1 lemon (best if organic) juice of 1/2 a lemon 1 tsp baking soda pinch of Himalayan pink salt (or sea salt) few drops of vanilla extract (optional) 1 tsp ground cinnamon (optional)

Directions Preheat oven to 350°F (180°C) In a processor, put almonds and walnuts and process until a flour forms (make sure you don’t form a paste). Mix with brown rice flour, baking soda, salt, cinnamon and poppy seeds. Mash up bananas and mix with coconut oil, maple syrup, vanilla extract, eggs, lemon juice and lemon zest. Combine all wet and dry ingredients in a large bowl and fill muffin paper liners with the mixture. Place in the oven for 20-25 minutes. Remove from oven, let cool for 10 minutes and enjoy!