Gluten Free Lemon Poppy Seed Muffins
Ingredients
The muffins
-
2
cups
blanched almond flour
-
¼
cup
tapioca flour (or arrowroot flour)
-
1
tsp
paleo baking powder
-
¼
tsp
sea salt
-
3
eggs
-
⅓
cup
raw honey, melted
-
1
tbsp
lemon zest
-
⅓
cup
lemon juice (about 2 large lemons)
-
⅓
cup
coconut oil, melted (or ghee)
-
2
tsp
vanilla extract
-
2
tbsp
poppy seeds
The glaze (optional)
-
½
cup
powdered maple sugar
-
1
tbsp
lemon juice (about ½ a lemon)
Instructions
- 1. Preheat the oven to 350°F and line a muffin pan with parchment liners.
- 2. In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt until there are no clumps.
- 3. Make a well in the center of the dry ingredients and add the eggs, honey, lemon zest, lemon juice, melted coconut oil, and vanilla extract.
- 4. Whisk the wet ingredients together, then combine with the dry ingredients until smooth and fold in the poppy seeds.
- 5. Scoop the mixture into the lined muffin tin and bake for about 20 minutes or until a toothpick comes out clean.
- 6. If making the glaze, whisk the powdered maple sugar and lemon juice in a small bowl while the muffins cool.
- 7. Drizzle the glaze over the cooled muffins and serve.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
10g
Total carbohydrates
28g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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