I love anything with a bright lemon flavor and these muffins do not disappoint! Enjoy them with coffee for breakfast, as a midday snack or even dessert.
I love that these are made with a combination of almond flour and coconut flour, keeping them healthy and gluten free. Mixing these two flours together makes the muffins super light, moist and delicious. You’ll notice there are 5 eggs in the recipe. The reason is because coconut flour absorbs a lot of liquid, so you need the extra moisture from the eggs. When you are done baking the muffins, make sure you cool them completely before adding any of the glaze. The glaze is completely optional, but I think makes them extra lemony and yummy…and who can say no to a glaze?
I found this great recipe on eatingbirdfood.com. She has so many great recipes to choose from (I’ll be highlighting more) it’s hard to pick which one to use next! But I decided to go with these muffins, because they remind me of sunshine and spring
LEMON POPPYSEED MUFFINS
Ingredients
- 5 eggs room temperature
- 3/4 cup coconut sugar
- 1/2 cup coconut oil liquid state/melted
- 1/4 cup lemon juice room temperature
- 1/2 tbsp lemon zest
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 2 tbsp poppy seeds
- lemon glaze optional
Lemon Glaze
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F. Place 12 paper or silicone liners in your muffin tin.
- In a medium bowl, mix together eggs, coconut sugar, coconut oil, lemon juice and lemon zest with a whisk. Make sure your eggs and lemon juice are at room temperature otherwise the coconut oil will solidify and create clumps. If this does happen, you can set the mixing bowl on the warm part of your oven as it's preheating or set the bowl in a larger bowl of hot water until the coconut oil melts again. Just be sure you don't get it too hot or else the eggs will start cooking.
- In another mixing bowl, whisk together the almond flour, coconut flour, baking powder and poppy seeds. Pour the liquid mixture into the bowl with the dry and stir until mixture is fully combined without any lumps.
- Pour the batter evenly into the prepared muffin tin, filling each cavity about 2/3 of the way full. Bake for 23-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for about 10 minutes or so, then remove and let cool completely on a wire rack.
- To make the lemon glaze, whisk together the powdered sugar with the lemon juice until no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glee is too thin, add a little more powdered sugar.
- Drizzle glaze over each muffin just before serving.
- Store muffins and glaze in separate containers in the fridge for up to 5 days.
Notes
Thanks for reading,
Alysia
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