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Coconut Lemon Poppyseed Muffins

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins

Ingredients
  

Muffins

  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup applesauce see recipe in notes
  • 2 lemons juice and zest
  • 3 tbsp maple syrup
  • 2 tbsp poppy seeds reserve 1/2 tsp to sprinkle onto glaze (optional)
  • 1 tbsp coconut flakes
  • 1 tsp vanilla
  • 2 free-range egg or flax substitute see flax substitue in notes

Lemon Glaze (Optional)

  • 1 lemon Juice of one large lemon
  • 1 tbsp tapioca starch or organic icing sugar

Instructions
 

  • Preheat oven to 350 degrees. Grease a 12-cup muffin tin with coconut oil or use parchment paper baking cups.
  • Place all ingredients (except for 1 tbsp. of lemon zest and ½ poppy seed for garnish) into a bowl and beat until well mixed.
  • Fill each muffin cup half full with batter and bake for 20-25 minutes. Remove from oven and allow muffins to cool on a wire rack.
  • Meanwhile whisk glaze ingredients in a bowl and brush the tops of the cooled muffins. Sprinkle with the reserved lemon zest and poppy seeds.

Notes

Muffins will keep well for 3-5 days in the fridge in a sealed container.
Add 2 tbsp of flax seeds with 4 tbsp of warm water and let it sit for 5 minutes. Add the flax egg substitute to the mixture for a vegan option. If you do this, add 1/4 cup more applesauce to compensate for the liquid. This is important as the coconut flour is very absorbent and needs the liquid.
Get the Applesauce Recipe here.