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!
Ingredients
- 3/4 cup coconut flour
- 1/2 cup coconut sugar, or maple sugar
- 1 tbsp poppy seeds
- 1 tsp baking soda
- 1/2 tbsp lemon zest
- 1 tbsp lemon juice
- 1/4 cup dairy free milk
- 4 eggs, room temperature
- 1/3 cup olive oil
Lemon Glaze
- 1/2 cup coconut butter
- 1/2 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.
Notes
- 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: 230kcal, Carbohydrates: 16g, Protein: 5g, Fat: 16g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 194mg, Potassium: 46mg, Fiber: 5g, Sugar: 7g, Vitamin A: 132IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 1mg