At a Glance:
Prep Time: 15 minutes mins
Cook Time: 18 minutes mins
Total Time: 33 minutes mins
Get the Recipe:
Paleo Lemon Poppyseed Muffins (Nut Free)
These Paleo Lemon Poppyseed Muffins are light, fresh, and just sweet enough. They are a great healthy breakfast or snack. In addition, these muffins are Nut Free!
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 facts include lemon glaze.
Be sure to measure coconut flour correctly. It is very absorbent.
Either use muffin liners or generously spray muffin pan with nonstick spray.
Bake until a toothpick inserted comes out clean.
Store muffins covered at room temperature for up to 3 days.
Calories: 230 kcal , Carbohydrates: 16 g , Protein: 5 g , Fat: 16 g , Saturated Fat: 5 g , Trans Fat: 1 g , Cholesterol: 73 mg , Sodium: 194 mg , Potassium: 46 mg , Fiber: 5 g , Sugar: 7 g , Vitamin A: 132 IU , Vitamin C: 2 mg , Calcium: 38 mg , Iron: 1 mg
Course: Breakfast
Cuisine: American