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–+ servings

Lemon Poppyseed Muffins

Print Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Course Bread, Breakfast, Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine American
Servings 12
Calories 217.6

Ingredients
  

MUFFINS:

  • 1/2 cup coconut flour
  • 1/4 teaspoon Redmond Real salt
  • 1/4 teaspoon baking soda
  • 6 large eggs
  • 1/2 cup allulose (or equivalent) plus 1 tsp stevia glycerite
  • 1 teaspoon lemon extract (or vanilla extract)
  • 1/2 cup coconut oil melted (or butter)
  • 4 tablespoons poppyseeds
  • 1/3 cup lemon juice
  • 1 tablespoon lemon zest

LEMON GLAZE:

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a medium-sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
  • Grease a muffin pan and fill about 2/3 of the way full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
  • For the glaze, blend all ingredients until smooth. Drizzle on top of muffins.

Notes

NOTE: You can also serve these muffins this with my Lemon Curd!

Nutrition

Calories: 217.6 | Fat: 21.9g | Protein: 3.9g | Carbohydrates: 4.3g | Fiber: 2.3g | P:E Ratio: 0.2