Paleo Lemon Poppy Seed Muffins
These Paleo Lemon Poppy Seed Muffins are light + tender, gently sweet + deliciously buttery! You won't believe they're gluten-free, dairy-free, and refined sugar-free too!
Servings: 12 muffins
Ingredients
- 2 1/2 cups almond flour
- 1/3 cup arrowroot powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 3 eggs
- 1/4 cup non-dairy milk
- 3 lemons, juiced and zested
Optional NON-Paleo Glaze
- 1 cup powdered sugar
- 1 lemon, juiced
Instructions
- Start by preheating the oven to 350f or 175c and lining a muffin tin with paper baking cups or silicone muffin cups to ensure the muffins don't stick.
- In a large bowl, mix together the flour, arrowroot powder, baking soda, salt, poppy seeds, and lemon zest.
- In another bowl, whisk together the melted coconut oil, maple syrup, eggs, non-dairy milk, and lemon juice.
- Add the wet ingredients to the dry and mix until combined!
- Using a muffin scoop or tablespoon, fill the muffin liners. This batter is enough for exactly 12 muffins!
- Bake the muffins for 20-25 minutes or until a toothpick comes out clean.
- ****Mix together the optional glaze if using + drizzle over the muffins!