This one bowl, healthy and gluten free lemon poppy seed muffin recipe is made in just 35 minutes. Made with almond flour, tapioca flour and a lemon glaze!
1/2cuppowdered maple sugar(Pulse maple sugar in a high powered blender or food processor until powdery. Coconut sugar works or regular powdered sugar.)
1tbsplemon juice(about 1/2 a lemon)
Instructions
Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
In a large mixing bowl, whisk almond flour, tapioca flour, baking powder and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
Add eggs, honey, lemon zest and juice, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth, and fold in poppy seeds.
Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 20 minutes, or until a toothpick comes out clean.
While the muffins cool, make optional topping if using. Whisk powdered maple sugar and lemon juice in a small bowl.
Once muffins have cooled, drizzle with topping and serve. Enjoy. Store in an airtight container on the counter or in the fridge to keep longer.