Lemon Poppy Seed Muffins
These simple and delicious Almond Flour Lemon Poppy Seed Muffins will brighten up anyone's day! They're packed with protein, loaded with fresh lemon flavor, crunchy poppy seeds, then topped with a sweet and tangy homemade lemon glaze. Perfect for a dessert, snack or lunch box treat!
Servings: 12 regular size or 24 mini muffins
Equipment
Ingredients
- 2 cups Almond Flour
- 2 teaspoon Baking Powder
- 3 Eggs
- ½ cup Coconut Sugar or sweetener of choice
- 1 teaspoon Pure Vanilla Extract
- 3 tablespoon Fresh Lemon Juice about 1 lemon
- 2 teaspoon Lemon Zest
- ¼ cup Coconut Oil melted
- ¼ teaspoon Salt
- 1 tablespoon Poppy Seeds can sub chia seeds!
Lemon Glaze- Optional, but I think it's necessary ;)
- 1 cup Confectioner's Sugar
- 2-3 tablespoon Fresh Lemon Juice
Instructions
- Preheat oven to 350°
- Add the wet ingredients to a mixing bowl and blend well.
- Combine the dry ingredients in a medium bowl.
- Slowly mix the dry ingredients into the wet. Mix until well combined, but do not over mix.
- Stir in the poppyseeds
- Grease muffin tin and fill two-thirds with batter.
- Bake 20-25 minutes or until golden brown. If making mini muffins, shorten the cooking time to about 12-14 minutes.
- Let cool, then drizzle with lemon glaze.
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.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!