These muffins are the perfect breakfast or snack to have with a cup of coffee. Paleo, dairy-free, gluten-free, and delicious!
Ingredients
3 large
Egg
(room temperature)
1/2 cup
Coconut sugar
1/4 cup
Ghee
(or butter/oil of choice, melted)
2 tbsp
Lemon juice
(fresh squeezed)
1/4 cup
Almond milk, unsweetened
1 whole lemon(s)
Lemon peel (zest)
1 tsp
Vanilla extract, pure
2 1/2 cup
Almond Flour
1 tsp
Baking powder
(gluten free)
1/4 tsp
Salt
2 tbsp
Poppy seeds
2 tbsp
Lemon juice
(fresh squeezed)
2/3 cup
Coconut sugar
(organic powdered)
Instructions
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with muffin cups or spray with cooking oil.
Whisk the eggs, coconut sugar, melted ghee, lemon juice, almond milk, lemon zest, and vanilla together in a large bowl.
In a separate bowl, mix the almond flour, baking powder, salt, and poppy seeds.
Add the dry ingredients into the wet ingredients and fold together gently without over mixing.
Divide the mixture between the 12 cups of the muffin tin for smaller muffins, or between 9 cups for larger muffins.
Bake for 20-22 minutes for smaller muffins, and 22-24 minutes for larger muffins. They are done when a toothpick inserted into the center of a muffin comes out clean. Let them cool for 10 minutes while you make the glaze.
To make the glaze, whisk together the lemon juice and organic powdered sugar. Drizzle it over top of the muffins. Enjoy!
