Lemon Poppyseed Muffins
Need a treat to brighten up your mornings? I gotchu covered with these scrumptious muffins! Baking with grain-free flours can be a bit tricky, but I am very pleased with how this recipe turned out. Friend & family approved, and perfect for your gluten-free/vegan/paleo friends alike! The turmeric gives the muffins a extra splash of sunshine too, so you can only be happy while enjoying. Recipe makes 10-12 muffins.
• 2 cups almond flour
• 1 tablespoon coconut flour
• ¼ cup cassava flour (or you could use tapioca flour)
• ½ cup coconut sugar (I've also used monk fruit sweetener with success)
• ½-1 teaspoon ground cinnamon
• ½ teaspoon ground turmeric (for a sunny pop of color!)
• 2 tablespoons poppyseeds
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• zest of 1 large lemon (or 2 small)
• ⅓ cup lemon juice
• ⅓ cup applesauce, unsweetened
• ½ tablespoon maple syrup (optional- add if you want sweeter muffins)
• 2 tablespoons coconut oil, melted
• 2 flax eggs
Coconut butter glaze (optional):
• ⅓ cup coconut butter, melted
• 1-2 teaspoons coconut sugar
• 3 tablespoons almond milk
1. Preheat the oven to 350 degrees F and coat a 12 cup muffin tin with a small amount of coconut oil/non stick spray. For larger muffins, only coat 10 cups - for smaller, coat 12.
2. In a large bowl, mix all dry muffin ingredients, adding in lemon zest last.
3. In a medium bowl, add all wet ingredients. Stir/whisk briefly.
4. Add wet ingredients to dry and stir well, until batter is evenly mixed and no dry flour remains.
5. Pour mixture into muffin tin, filling each cup ½ or more of the way up. Due to the density of the flours being used, these muffins will not rise as much as 'normal' muffins - that's ok though! ;)
6. Bake for 20-25 minutes, until the tops of the muffins have a pretty, golden hue. For paleo recipes I find that the toothpick test sometimes works, but not always, so I advise you to keep a close look on the oven around the 20 min mark! Take out of oven and let cool for at least 10-15 minutes.
7. While muffins are cooling off, make the topping! For the glaze, simply add melted coconut butter, almond milk, and coconut sugar to a small bowl, whisk briefly, and heat in the microwave for about 15 seconds until sugar has dissolved. You can pour in a squeeze bottle to make pretty zig zags on top of the muffins, or just decorate with a spoon!