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Paleo-Lemon-Poppyseed-Muffins-All-Day-Fit

Spring has officially sprung and to me, spring screams lemon everything! These paleo lemon poppy seed muffins are so moist (ya, I said it) and are topped with a lemon cashew butter drizzle. The good things in life can also be enjoyed especially when they are made with wholesome ingredients.

Prep Time – 10 minutes
Cook Time – 22-25 minutes
Servings – 12 muffins
Ingredients
    • 3/4 cup coconut flour
    • 1/2 cup maple syrup
    • 1/4 cup coconut oil – melted
    • 6 tbsp lemon juice
    • zest of one lemon
    • 1 tsp baking soda
    • 6 eggs (room temperature)
    • 1/4 tsp sea salt
    • 1 1/2 tsp vanilla
    • 2 tbsp poppy seeds

Lemon Cashew Icing

  • 1/8 cup cashew butter
  • 2 tbsp maple syrup
  • 4 tsp lemon juice
  • water (as needed)
Instructions
  1. Preheat oven to 350F and line a muffin tin with muffin liners or lightly oil with coconut oil to prevent sticking.
  2. In a large bowl, combine coconut flour, baking powder, maple syrup, lemon juice and zest, salt, baking soda, eggs and vanilla. Using a whisk, mix the ingredients thoroughly until it is completely smooth with no lumps. Stir in the poppyseeds and divide evenly among the 12 muffin tins.
     –
  3. Bake for 22-25 minutes. Stick a toothpick in the centre of the muffin, if it comes out clean then the muffins are fully cooked. Allow to cool before drizzling on the cashew lemon icing.
  4. To make the icing, place the cashew butter, lemon juice, maple syrup and water and stir until you get desired texture. The icing should be able to drizzle off the spoon.

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