Description
These Gluten Free Lemon Poppy Seed Muffins are a delightful and healthy treat, combining the zesty brightness of lemon with the subtle crunch of poppy seeds. Made with almond and coconut flours and naturally sweetened with coconut sugar, these muffins are perfect for a gluten-free lifestyle or anyone seeking a flavorful, moist baked good without traditional wheat flour.
Ingredients
Muffins
- 5 eggs, at room temperature
- ¾ cup coconut sugar
- ½ cup melted coconut oil
- ¼ cup lemon juice, at room temperature
- ½ tablespoon lemon zest
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- 2 tablespoons poppy seeds
Lemon Glaze (Optional)
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat and prepare tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners to prevent sticking and for easy cleanup.
- Mix wet ingredients: In a medium bowl, whisk together the eggs, coconut sugar, melted coconut oil, lemon juice, and lemon zest. Ensure your eggs and lemon juice are at room temperature to prevent the coconut oil from solidifying and forming clumps. If clumps form, gently warm the bowl by setting it in a warm oven or a bowl of hot water, taking care not to cook the eggs.
- Combine dry ingredients: In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and poppy seeds until evenly mixed.
- Make the batter: Gradually pour the wet mixture into the dry ingredients. Stir gently until fully combined and smooth, ensuring there are no lumps in the batter.
- Fill muffin tin and bake: Evenly distribute the batter into the prepared muffin cups, filling each about ⅔ full to allow room for rising. Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins: Let the muffins cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely before glazing or serving.
- Prepare lemon glaze (optional): In a small bowl, whisk together powdered sugar and lemon juice until smooth and lump-free. Adjust the consistency by adding more lemon juice if too thick, or more powdered sugar if too thin.
- Glaze and serve: Drizzle the lemon glaze over the cooled muffins just before serving for an extra burst of citrus flavor.
- Storage: Store muffins and lemon glaze separately in airtight containers in the refrigerator for up to 5 days to maintain freshness.
Notes
- Room temperature eggs and lemon juice prevent coconut oil from solidifying.
- Be careful warming the wet mixture to avoid cooking the eggs.
- Using paper or silicone liners helps with easy removal and cleanup.
- The lemon glaze is optional but adds a lovely tangy sweetness.
- Store muffins and glaze separately to maintain texture and flavor.
- Feel free to omit poppy seeds if allergic or substitute with chia seeds for a similar texture.
