Ingredients

The following ingredients have 12 Servings
  • 4 cups super-fine almond flour
  • 2 teaspoons baking powder
  • 1 cup coconut sugar
  • 2 tablespoons poppy seeds
  • 4 large eggs
  • 1/2 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 1/2 cup almond milk
  • 2 tablespoon lemon zest
  • 6 tablespoons melted coconut oil
  • 1/4 cup powdered sugar
  • 2 teaspoons fresh lemon juice

Instruction

  • Preheat the oven to 350ºF and spray a muffin tin with coconut oil or cooking spray (make sure you spray every crevasse).
  • Next, mix all dry ingredients together in a medium-sized bowl and set aside.
  • In a separate large bowl, whisk eggs together and then add the rest of the wet ingredients into the eggs (except for coconut oil).
  • Slowly add the dry ingredients to the wet ingredients until everything is combined.
  • Lastly, fold melted coconut oil into the mixture.
  • Then, using a tablespoon scoop, fill each muffin cup 3/4 of the way full.
  • Place the muffin tin in the oven and bake for 12-14 minutes.
  • While muffins are baking prepare the glaze by adding powdered sugar to a medium sized bowl and add lemon juice one teaspoon at a time.*
  • Remove from oven and let cool for at least 10 minutes before removing muffins from the muffin tin.
  • Optional: finally, drizzle or dip the top of each muffin into the icing for extra lemony flavor. Set aside and let dry.