Paleo Lemon Poppyseed Muffins
These Paleo Lemon Poppyseed Muffins are the perfect breakfast or snack to have with a cup of coffee! Not too sweet, slightly tart, and the perfect amount of moist. Dairy free, gluten free, and delicious!
Servings: 12 small muffins
Ingredients
- 3 eggs room temp
- ½ cup coconut sugar
- ¼ cup melted ghee or oil
- 2 tbsp fresh squeezed lemon juice
- ¼ cup unsweetened almond milk
- Zest from 1 lemon
- 1 tsp vanilla extract
- 2.5 cups almond flour
- 1 tsp gluten free baking powder
- ¼ tsp salt
- 2 tbsp poppyseeds
Lemon Glaze
- 2 tbsp fresh squeezed lemon juice
- ⅔ cup organic powdered sugar You can also make this by blending up coconut sugar for a few minutes!
Instructions
- Preheat oven to 350. Line a 12-cup muffin tin with muffin cups or spray with cooking oil.
- Whisk the eggs, coconut sugar, melted ghee, lemon juice, almond milk, lemon zest, and vanilla together in a large bowl.
- In a separate bowl, mix the almond flour, baking powder, salt, and poppy seeds.
- Add the dry ingredients into the wet ingredients and fold together gently without over mixing.
- Divide the mixture between the 12 cups for smaller muffins, or between 9 cups for larger muffins. Bake for 20-22 minutes for smaller muffins, and 22-24 minutes for larger muffins. They are done when a toothpick inserted into the center of a muffin comes out clean. Let them cool for 10 minutes while you make the glaze.
- To make the glaze, whisk together the lemon juice and organic powdered sugar. Drizzle it over top of the muffins. Enjoy!
Notes
You can store these in a tightly-covered container on the counter for up to 4 days. You can also freeze them and pull out/thaw as needed!
Nutrition
Calories: 239kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 120mg | Potassium: 33mg | Fiber: 3g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg