Grain Free Lemon Poppy Seed Muffins Made with Almond Flour (Edit recipe)

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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!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 1224

Ingredients

2 cups Almond Flour
2 tsp Baking Powder
3 Eggs
.5 cup Coconut Sugar, (or sweetener of choice)
1 tsp Pure Vanilla Extract
3 Tbsp Lemon Juice, Fresh (about 1 lemon), Fresh
2 tsp Lemon Zest
.25 cup Coconut Oil, melted
.25 tsp Salt
1 Tbsp Poppy Seeds, (can sub chia seeds!)
1 cup Confectioner's Sugar
2-3 Tbsp Lemon Juice, Fresh, Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350u00b0
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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	0
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.