Lemon Poppyseed Muffins \\ Sweet Laurel

These Lemon Poppyseed Muffins are absolute perfection. Since the beginning, these have been a Sweet Laurel staple and are great for those friends and family who are still hesitant to jump on the grain-free bandwagon – I guarantee they won’t miss a thing! They are lemon-scented with nutty notes of poppyseed, the perfect complement to a cup of coffee and friends on a Sunday afternoon.

Ingredients

4 cups blanched almond flour

1/2 tsp Himalayan pink salt

1 tsp baking soda

3 eggs

3/4 cup full fat coconut milk or almond milk

1 cup 100% maple syrup

2 tablespoons lemon zest

1/4 cup lemon juice

2 tablespoons poppy seeds

Directions

Preheat oven to 350º.

Place cupcake/muffin papers in the muffin tins. Combine almond flour, salt and baking soda in a bowl.

In a separate bowl, whisk together the eggs, coconut milk, syrup, lemon zest and lemon juice. Add flour mixture, then stir in poppy seeds.

Pour into greased pan. Bake for 40-50 minutes.

Allow the cake to cool for about an hour. Flip onto plate and prepare glaze.

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