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lemon poppy seed muffin
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Paleo Lemon Poppy Seed Muffins

Moist, fluffy, easy to make and bursting with lemon zest flavor. Topped with more lemon glaze.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 servings
Author: Rena

Ingredients

  • 2 Cups Almond Flour
  • 1/4 Cup Tapioca Flour
  • 1/4 Cup Granulated erythritol or Coconut sugar
  • 1 Tsp Baking Soda
  • 1 Tbsp Poppy Seeds
  • 1/8 Tsp Salt
  • 4 Large Eggs
  • 1/4 Cup Coconut Oil melted
  • 1 Lemon Juice and zest
  • 1 Tsp Vanilla Extract

Topping

  • 1/4 Cup Powdered Erythritol
  • 1 Tbsp Almond Milk
  • Lemon Slices

Instructions

  • Preheat oven to 350 F and prepare a muffin tin with liners or use a silicone muffin pan if not using liners.   
  • In a mixing bowl, stir together the almond flour, tapioca flour, granulated erythritol, baking soda, poppy seeds, and salt.
  • In another bowl, whisk together the eggs until smooth. Add in the vanilla, lemon juice, zest, and coconut oil and whisk until smooth.
  • Add the wet ingredients to the dry and fold just until combined. Distribute the batter between the muffin liners and bake for 18-22 minutes.
  • Remove and let cool. Once cooled, stir together the powdered erythritol and almond milk and drizzle over muffins. Top with lemon slices and serve

Notes

  • Not looking for a paleo-friendly muffin recipe? Swap the almond flour with white whole wheat flour.
  • Allow the muffins to cool before adding the glaze, otherwise, the glaze will not condense. 
  • Do not overmix your batter. If you overmix, the muffins will be dense.
  • Bake until golden brown and toothpick inserted in the center comes out clean.
  • The icing should be thin enough to drizzle from the tip of the spoon. Add a splash more almond milk if needed. 
  • You can use a cookie or ice cream scoop to portion out the batter into the tins. 
  • You can choose to either grease the muffin tin or line it with paper liners. If you choose to go without liners, make sure you grease the base and sides of the cups with oil spray or a bit of melted butter

 

Nutrition

Calories: 281kcal | Carbohydrates: 11g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 236mg | Potassium: 65mg | Fiber: 3g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 7.2mg | Calcium: 96mg | Iron: 1.8mg