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.
4 cups blanched almond flour
1/2 tsp Himalayan pink salt
1 tsp baking soda
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
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 prepared cupcake pan. Bake for 35-40 minutes.
Allow the cupcakes to cool, then enjoy!
The recipe directions do not make sense- at the begining it says to use cupcake liners, and then at the end it says to pour into a greased pan? And then prepare a glaze? But there is no mention of a glaze in the recipe. I tried them anyway and they are really good, however, they were burnt after 15 minutes of baking and the recipe says to bake for 40-50 minutes.
Editing now! Thank you for the heads up!