Paleo Lemon Poppy Seed Muffins

These Paleo Lemon Poppyseed Muffins are light, fresh, and just sweet enough. They are a great healthy breakfast or snack. These nut free muffins are great for breakfast or a snack. In addition, these muffins are light, fresh, and perfect for any time of the year!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Servings: 9 muffins

Calories: 292 kcal per serving

Ingredients

¾ cup - coconut flour
½ cup - coconut sugar, or maple sugar
1 tbsp - poppy seeds
1 tsp - baking soda
½ tbsp - lemon zest
1 tbsp - lemon juice
¼ cup - dairy free milk
4 - eggs
⅓ cup - olive oil
½ cup - coconut butter
½ tsp - lemon juice

Instructions

First, preheat oven to 350 degrees Fahrenheit and line a muffin tray with liners.
Next, sift together coconut flour and coconut sugar in a large bowl. Add in poppy seeds and baking soda.
Then, whisk together lemon zest and juice, dairy free milk, eggs and olive oil. Pour this wet mixture into the flour mixture.
Once combined, let dough sit for 5 minutes.
Next, evenly divide muffin batter into 9 liners. Fill almost to the top.
Bake for 18 to 20 minutes or until toothpick inserted comes out clean.
Finally, remove from oven and serve.
To make the glaze, melt coconut butter. Stir in lemon juice and glaze muffins.

Nutrition