Coconut Flour Lemon Poppy Seed Muffins
Ingredients
The muffins
-
¾
cup
coconut flour
-
¾
cup
maple syrup
-
¼
cup
melted coconut oil
-
6
tablespoons
freshly squeezed lemon juice
-
1
whole
lemon zest
-
¼
teaspoon
salt
-
1
teaspoon
baking soda
-
6
eggs
at room temperature
-
1
teaspoon
vanilla extract
-
2
tablespoons
poppy seeds
The icing
-
¼
cup
raw cashew butter
-
2
tablespoons
pure maple syrup
-
2
teaspoons
fresh lemon juice
-
1 to 3
teaspoons
water
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 baking cups.
- Ensure maple syrup and eggs are at room temperature.
- In a large bowl, combine coconut flour, maple syrup, coconut oil, lemon juice and zest, salt, baking soda, eggs, and vanilla, and whisk until smooth.
- Stir in the poppy seeds and divide the batter among the muffin cups.
- Bake for 22 to 25 minutes until firm and lightly golden.
- Cool completely before adding the icing.
- For the icing, mix cashew butter, maple syrup, and lemon juice until smooth, adding water as needed to thin.
- Drizzle icing over muffins just before serving.
Nutrition Facts (estimated)
Servings
12
Calories
135
Total fat
3g
Total carbohydrates
20g
Total protein
4g
Sodium
189mg
Cholesterol
81mg
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