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Lemon Poppyseed Muffins (Grain-Free)

2 C almond flour
3/4 C tapioca starch
2 tbsp The Spice Hunter Lemon Peel
3 tbsp The Spice Hunter Poppyseeds
2 large eggs, beaten
1/3C full fat coconut milk
1 tbsp lemon juice
1/4C refined coconut oil, melted
1/4C maple syrup
1/3-1/2 C maple or coconut sugar (to taste)
2 tsp baking powder
Pinch of salt
1 tsp The Spice Hunter Vanilla Extract

3 tbsp coconut butter
5 tbsp coconut milk
2 tsp lemon juice
3-4 tbsp maple syrup or honey (to taste)

1)Preheat oven to 350 and line muffin tin or oil a non-stick muffin tin generously.  

2) Whisk dry ingredients in a large bowl with a fork—including flours, baking powder, salt, zest or lemon peel, and poppyseeds. Make a well in the center and stir in coconut milk, lemon juice, eggs, vanilla extract, maple syrup and sugar. Then, stir in coconut oil.

3) Scoop batter into the muffin tin, using an ice cream scoop or a 1/4 measuring cup—-filing almost all the way full for large muffins, or 3/4 the way for medium sized muffins.  

4) Bake at 350 degrees for 7 minutes, then lower the temp to 325. This will allow the top to puff up and rise. Bake for an additional 15 minutes or so, until the top has set and a toothpick comes out clean.  

5) Prepare glaze in a small bowl (may need to soften coconut butter in microwave before scooping). Drizzle over muffins.

Recipe courtesy of Stelle and Co Bakes