Lemon Poppyseed Muffins
The moist muffins are filled with an amazing citrus flavor and just the right sweetness. They are gluten free and made with no refined sugars (minus the optional glaze) There muffins are a perfect brunch item or even just a good snack. Poppy seeds are rich in nutrients and antioxidants. Like most seeds poppy seeds are rich in fiber, plant fats and boost heart and skin health.
Ingredients
- 2 cups almond flour
- 2 tbsp lemon zest
- 1 tbsp coconut sugar
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tbsp poppy seeds
- 1/2 tsp sea salt
- 1/2 cup maple syrup
- 3/4 cup greek yogurt
- 1/3 cup coconut oil melted
- 2 eggs
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 1/4 tsp lemon extract
Lemon Glaze
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 375°F.
- In a large bowl add almond flour, coconut sugar, lemon zest, poppy seeds, baking powder, baking soda and salt. Set aside.
- In a seperate bowl add maple syrup, greek yogurt, melted coconut oil, lemon juice, vanilla extract, lemon extract and eggs. Whisk together until combined.
- Pour wet ingredients over dry ingredients and mix together with a spatula until everything is well combined.
- Scoop your batter into muffin pan – filling 3/4 of the way full or all the way full
- Bake for 15 to 17 minutes, or until cooked through and slightly browned on top.
- Remove from oven and let cool.
Lemon Glaze
- Mix powdered sugar and 1 tablespoon of lemon juice together until there are no more clumps and mixture is smooth.
- Drizzle over each muffin while hot