baking, Grain Free

Lemon Poppy Seed Muffins

We’re welcoming Spring with the bright flavor of fresh lemon & crunchy poppy seeds!

These simple muffins are grain free using almond flour, packed with protein & topped with a tangy lemon juice glaze.

Perfect for an afternoon snack or a lunch box treat that the whole family will love!

Lemon Poppyseed Muffins

  • Servings: 12 regular size or 24 mini muffins
  • Print

Ingredients

Muffins

  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs
  • 1/4 cup coconut sugar or sweetener of choice
  • 2 tsp pure vanilla extract
  • 3 tablespoons fresh lemon juice(1 lemon)
  • 2 tsp lemon zest
  • 1/4 cup coconut oil, melted
  • 1 tbsp poppy seeds

Icing-Optional, but I think it’s necessary 😉

  • 1 cup confectioner’s sugar
  • 2-3 tbsp fresh lemon juice

To make the lemon glaze: In a small bowl combine sugar and lemon juice. Stir until smooth. To thin the glaze, add more lemon juice until desired consistency is reached. To thicken, add more sugar.

Directions

  1. Preheat oven to 350°
  2. Combine the dry ingredients in a medium bowl
  3. Add the wet ingredients to a mixing bowl and blend well.
  4. Mix the dry ingredients with the wet, mix well.
  5. Stir in the poppyseeds
  6. Grease muffin tin and fill two-thirds with batter.
  7. Bake 20-25 minutes or until golden brown.
  8. Let cool, then drizzle with lemon glaze.

gluten & dairy free (1)

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