Paleo Lemon Poppyseed Muffins
Ingredients
The Muffins
-
3
pieces
eggs
-
½
cup
lemon juice
-
zest of 2
pieces
lemons
-
½
cup
maple syrup
-
¼
cup
coconut oil, melted
-
1½
teaspoons
vanilla extract
-
2¼
cups
almond flour
-
½
cup
arrowroot flour
-
1
teaspoon
baking soda
-
3
tablespoons
poppy seeds
-
¼
teaspoon
cinnamon
-
½
teaspoon
salt
The Glaze
-
1
cup
powdered sugar
-
2
tablespoons
lemon juice
Instructions
- Preheat the oven to 350°F and line a muffin tin with 12 liners.
- In a medium bowl, whisk together the wet ingredients: eggs, lemon juice, lemon zest, maple syrup, melted coconut oil, and vanilla extract.
- In another medium bowl, mix together the dry ingredients: almond flour, arrowroot flour, baking soda, poppy seeds, cinnamon, and salt.
- Combine the wet and dry ingredients, mixing carefully to avoid overmixing.
- Fill each muffin cup almost to the top with the batter.
- Bake for 17-18 minutes until the tops are browned and a toothpick comes out clean.
- Once cooled, prepare the glaze by whisking together powdered sugar and lemon juice.
- Drizzle the glaze over the cooled muffins and enjoy.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
180
Total fat
8g
Total carbohydrates
25g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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