Ingredients

The following ingredients have 4 Servings
  • ⅔ cup coconut oil (melted)
  • 3 eggs (large, room temperature)
  • ⅔ cup honey*
  • ¼ cup lemon juice
  • ½ cup almond milk* (room temperature)
  • 1 tsp. vanilla extract
  • 2 ¼ cups flour* (gluten-free 1-to-1)
  • 1 tsp. baking soda
  • 2 Tbsp. lemon zest
  • 1 Tbsp. poppy seeds
  • ½ cup powdered sugar
  • 1 Tbsp. Milk
  • 1 tsp. Lemon zest

Instruction

  • Preheat oven to 350 degrees.
  • In a medium-sized bowl whisk together coconut oil, eggs, honey, lemon juice, milk, and vanilla.
  • In a separate large bowl combine flour and baking soda. Whisk to combine.
  • Add dry ingredients to wet ingredients and stir until just combined.
  • Add lemon zest and poppy seeds and mix well.
  • Spray non-stick cooking spray into 12 cupcake liners in a muffin pan. Pour 1/3 cup batter into each liner.
  • Bake muffins for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
  • While muffins are baking, whisk together powdered sugar, milk, and lemon zest until smooth. Let muffins cool to room temperature and then drizzle glaze over muffins.
  • Enjoy muffins immediately or store muffins in an airtight container for up to 2-3 days.