Pro Lemon Poppyseed Muffins
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a muffin tin with 8 paper cups or grease with coconut oil.
- In a medium sized bowl combine almond flour, tapioca flour, coconut sugar, baking powder, baking soda and poppy seeds.
- In a separate bowl add milk, coconut oil, lemon juice, lemon zest and almond pulp.
- Pour wet ingredients into dry ingredients and mix until no lumps remain.
- Pour batter evenly into each muffin cup about ¾ full. Place in oven and bake for about 20-25 minutes until muffins appear golden brown.
- Let sit in tin for a few minutes and transfer onto a cooling rack.
- In a small bowl whisk together sugar and lemon juice to make the glaze. Once muffins are cooled down, glaze and let dry for a few minutes.
- Store leftovers in the refrigerator for up to two days.
Ingredients
2 cups Almond flour½ cup Tapioca flour
1 cup Almond pulp
½ cup Coconut sugar (or granulated cane sugar)
2 ½ tbsp Poppy seeds
2 tsp Baking powder
¼ tsp Baking soda
¼ cup Melted coconut oil
½ cup Cashew milk (or any other plant-based milk)
Squeezed lemon juice (2 lemons)
1 tbsp Lemon zest
Lemon Glaze (optional)
½ cup Powdered sugar
1 tbsp Lemon juice
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