Gluten Free Lemon Poppyseed Muffins
Get ready for the best gluten free lemon poppyseed muffins you have ever tasted! Filled with a refreshing citrusy flavor, dairy free, and paleo friendly!
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1/2 cup melted coconut oil
- 1/3 cup maple syrup
- 1/2 cup almond milk
- 1 tsp vanilla
- 1/2 cup lemon juice
- 2 tablespoons poppy seeds
- 2 tbsp lemon zest
Optional Glaze
- 1.5 cups powdered sugar
- 2 –3 tbsp almond milk
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350F and line a muffin tin with muffin liners and spray with cooking spray.
- In a small bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
- In a large bowl, whisk three eggs.
- Stir in coconut oil, maple syrup, almond milk, vanilla, and lemon juice.
- Add dry ingredients to wet ingredients until completely combined.
- Stir in poppy seeds and lemon zest, then pour into muffin pan.
- Place in the oven and bake for 25-30 minutes, or until a toothpick comes out clean.
- While baking, prepare glaze by whisking together powdered sugar, almond milk, and lemon juice.
- Let muffins cool completely before glazing.
Tried this recipe?Let us know how it was!