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Paleo Lemon Poppy Seed Muffins Recipes
- by K V
Paleo Lemon Poppy Seed Muffins
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 8 muffins
Ingredients:
Muffins
- ½ cup cassava flour (70g)*
- 2 Tbsp coconut flour (14g)*
- 1 Tbsp poppy seeds
- 1 tsp paleo baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup dairy free yogurt (I used Kitehill almond milk yogurt)**
- 2 large eggs
- 2 Tbsp raw honey
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
Glaze (optional)
- 1 Tbsp powdered monk fruit sweetener
- 2 tsp tapioca flour
- 1 tsp water or almond milk
Method:
- Preheat your oven to 350°F (175°C). Line a muffin pan with 8 paper liners and set it aside.
- In a small bowl, whisk together the dry ingredients: cassava flour, coconut flour, poppy seeds, baking powder, baking soda, and salt.
- In a medium mixing bowl, combine the wet ingredients: yogurt, eggs, honey, lemon juice, lemon zest, and vanilla. Whisk until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet mixture and whisk until fully combined. Allow the batter to sit for 30 seconds, during which it will slightly thicken.
- Gently stir the batter a couple of times with a spatula to ensure it's evenly mixed (avoid over-mixing), then divide the batter evenly among the lined muffin cups.
- Bake in the preheated oven for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the Glaze
- In a small bowl, mix all the glaze ingredients until smooth. Spoon the glaze over the cooled muffins and allow it to set before serving.
