Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 12



1 1/2 cups all-purpose flour

1/2 cup almond flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup coconut sugar

2 tablespoons poppy seeds

Zest of 2 lemons

1/2 cup freshly squeezed lemon juice

1/2 cup unsweetened almond milk

1/4 cup unsweetened applesauce

1/4 cup coconut oil, melted

2 teaspoons vanilla extract



Preheat the Instant Pot using the “Sauté” function. Grease a muffin tin with non-stick spray or line with paper liners. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, coconut sugar, poppy seeds, and lemon zest.

In a separate bowl, combine the lemon juice, almond milk, applesauce, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.

Divide the batter evenly among the prepared muffin tin. Place the muffin tin on the trivet inside the Instant Pot, ensuring it fits with the lid closed. Add 1 cup of water to the pot. Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” function and set the timer for 20 minutes.

After the Cook Time is up, perform a quick release of pressure.

Carefully remove the muffin tin from the Instant Pot and let the muffins cool before removing them from the tin.


Nutritional Stats:

20g carbs

8g fat

3g protein

2g fiber