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Lemmon poppy seed muffins

Lemon-Poppy Seed Muffins with Lemon Icing

Cook Time:
28 Minutes
Difficulty:
Easy
Serves Up To:
12 Servings

Nutrition Information

Total Fat
26g
Total Carbohydrates
30g
Cholesterol
60mg
Sodium
270mg
Potassium
92.1mg
Dietary Fiber
6g
Sugars
21g
Protein
9g

Ingredients

  • ½ cup coconut flour
  • ½ cup granulated sugar
  • 1 Tbsp. gluten-free baking powder
  • 1 Tbsp. finely grated lemon zest
  • 3 tsp. poppy seeds
  • ½ tsp. salt
  • 4 large eggs
  • 1 cup unsweetened Almond Breeze Original Almondmilk (Vanilla or regular)
  • ½ cup coconut oil.
  • 1 cup powdered sugar
  • 4 Tbsp. fresh lemon juice
  • Cooking spray

Directions

  1. Preheat oven to 350°F; line 12 muffin cups with paper liners and spray the inside of the liners with cooking spray. Combine the first 7 ingredients in a large bowl. Make a well in the center.

  2. Combine the eggs, almond milk and oil in a small bowl with a whisk. Add to the dry ingredients; stir until combined (batter will be very thick).

  3. Divide evenly among prepared cups, about a scant ¼ cup each. Bake 24 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan 5 minutes; remove muffins to a rack to cool completely.

  4. Combine the powdered sugar and lemon juice in a bowl; drizzle over cooled muffins. Garnish with lemon peel if desired.

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