Lemon Poppyseed Muffins
It's time to make a batch of these almond flour lemon poppy seed muffins! These delicious healthy muffins are gluten free, flavor-packed, and perfect for an easy weekday breakfast or a fun Sunday brunch!
Servings: 12
Ingredients
Dry
- 4 cups super-fine almond flour
- 2 teaspoons baking powder
- 1 cup coconut sugar
- 2 tablespoons poppy seeds
Wet
- 4 large eggs
- 1/2 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1/2 cup almond milk
- 2 tablespoon lemon zest
- 6 tablespoons melted coconut oil
Optional Glaze
- 1/4 cup powdered sugar
- 2 teaspoons fresh lemon juice
Instructions
- Preheat the oven to 350ºF and spray a muffin tin with coconut oil or cooking spray (make sure you spray every crevasse).
- Next, mix all dry ingredients together in a medium-sized bowl and set aside.
- In a separate large bowl, whisk eggs together and then add the rest of the wet ingredients into the eggs (except for coconut oil).
- Slowly add the dry ingredients to the wet ingredients until everything is combined.
- Lastly, fold melted coconut oil into the mixture.
- Then, using a tablespoon scoop, fill each muffin cup 3/4 of the way full.
- Place the muffin tin in the oven and bake for 12-14 minutes.
- While muffins are baking prepare the glaze by adding powdered sugar to a medium sized bowl and add lemon juice one teaspoon at a time.*
- Remove from oven and let cool for at least 10 minutes before removing muffins from the muffin tin.
- Optional: finally, drizzle or dip the top of each muffin into the icing for extra lemony flavor. Set aside and let dry.
Notes
- *If the icing isn't drippy enough, add one teaspoon of lemon juice to the powdered sugar at a time until it reaches desired consistency.
- Storage: Store in the refrigerator in an airtight container for up to 5-7 days or store in the freezer in an airtight container for up to 3 months.
Nutrition
Calories: 358kcal | Carbohydrates: 30g | Protein: 12g | Fat: 23g | Fiber: 12g | Sugar: 18g