Grain-Free Lemon Poppyseed Muffins

2020-02-24T15:41:47+00:00February 23rd, 2020|Breakfast, Recipes|

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Grain-Free Lemon Poppyseed Muffins:

Spring time is around the corner and these grain-free lemon poppyseed muffins need to be added to your menu. Because they are super easy to prepare, they are grain-free, refined sugar-free, and dairy-free. And these muffins make for the perfect meal prep option for breakfast’s on-the-go.

Ingredients you will need:

  1. Almond flour
  2. Coconut flour
  3. Baking soda
  4. Sea salt
  5. Poppyseeds
  6. Eggs
  7. Coconut oil
  8. Maple syrup
  9. Lemons + lemon zest
  10. Almond milk
  11. Coconut butter + coconut oil for drizzle

Please note: For this recipe I have not tried any substitute and I am sorry if you all have any questions about substitutes. But if you try variations I would love to hear from you.

How to prepare:

I first mix my wet ingredients in a medium bowl. And then I add the dry ingredients and mix. I like to let the batter sit at room temperature for about 10 minutes but if in a time crunch just skip. And then I add batter to lined muffin tins. I use a small ice cream scooper (about tbsp size) and add two scoops to each. This batter will yield 10 muffins.

Bake:

Bake 350 F for 15-18 minutes. And once done let cool for about 10 minutes. And while my muffins are cooling, I melt my raw coconut butter with coconut oil, and drizzle the top of my muffins.

Check out these other lemon recipes:

Lemon Macadamia Nut Bliss Balls

Grain Free Lemon Poppyseed Cake

Grain-Free Lemon Blueberry Banana Bread

 

Grain-Free Lemon Poppyseed Muffins

Makes 10

Ingredients

  • 1 1/2 cups almond flour
  • 2 Tbsp coconut flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tbsp poppyseeds
  • 3 large pasture raised eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 3 lemons juiced
  • Zest of 2 lemons
  • 1/4 cup almond milk

Drizzle

  • 1/4 cup coconut butter
  • 1/2 Tbsp coconut oil

Instructions

  • Mix in dry ingredients
  • Let batter sit for a few minute at room temperature
  • Using a Tbsp ice cream scoop, scoop two scoops into a lined muffin tin
  • Bake 350 15-18 minutes or until a toothpick comes out clean
  • Drizzle with melted coconut butter + coconut oil