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!
⅔cuporganic powdered sugarYou 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!