Whole 30 sticklers, please don’t come at me with the “you can’t bake anything” rule. It was my mom’s birthday this weekend, so these lemon-poppyseed cupcakes (albeit sweet muffins) were a fun and yummy way to celebrate. Y’all, they are GOOD. If you’re not Whole 30-ing, please drizzle with some fresh lemon juice whisked with honey (or a powdered sugar glaze!). Here’s the recipe:

WET INGREDIENTS
1/2 cup shredded zucchini (patted dry)
1/2 cup chopped apple, like Gala
1 banana
2 eggs
1 Tbsp. coconut oil
9-10 pitted dates
3-5 drops lemon essential oil
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 cup fresh lemon juice
Zest of one lemon

DRY INGREDIENTS
2 cups almond flour
1/3 cup tapioca flour (or arrowroot)
1 tsp. baking soda
1 tsp. salt
1 1/2 Tbsp. poppy seeds

Preheat oven to 350˚.

Combine all wet ingredients in the food processor and puree until smooth. Combine almond flour, tapioca flour, baking soda, and salt in a separate bowl and whisk. Fold the wet ingredients into the dry ingredients gently with a spatula, being careful not to beat too much air out of the mixture. Stir in the poppy seeds.

Spoon into a muffin tin lined with parchment paper muffin cups. Cups should be about 3/4 full (mixture won’t rise too much). Bake at 350˚ for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy!