Sweet, tangy and oh-so-lemony Poppy Seed Muffins are on the menu today and you are going to love the moist texture and the zesty flavor of these. You are also going to love how nourishing and filling they are. These Lemon Poppy Seed Muffins are grain-free, sugar-free, dairy-free, low-carb but full of flavor.
I have made these a few times, adjusting the ingredients until I achieved the flavor and texture I wanted. I decided to use blanched almond for the bulk of it, mostly because I wanted the light color and texture, but I always couple almond flour with a little flax meal and coconut flour. This cuts down on the cost and I find that the combination of the three makes for a nice “crumb”.
Here is the Recipe: (pin it for later)
1/2 cup Truvia (or equivalent amount of preferred sweetener)
1/4 tsp pure stevia powder
zest from 2 fresh lemons
1/2 cup lemon juice
2 tsp lemon extract
1/3 cup coconut oil (melted)
Blend above ingredients together until smooth
1 and 1/2 cup almond flour
1/4 cup flax meal
1/4 cup coconut flour
4 tsp baking powder
1/4 tsp salt
Add dry ingredients to wet and blend just until fully mixed.
Stir in 1 tablespoon of poppy seeds.
Pour into 12 paper lined or greased muffin tins.
Bake at 350 degrees for 30 minutes.
If you like an extra little zippy-wowza for these muffins… Try an optional glaze drizzled on the top.
Lemon Glaze: (glaze is not dairy free)
4 ounces cream cheese
1 Tbls Truvia
juice from one lemon
1/2 tsp lemon extract
Heat cream cheese enough to soften. Add the rest of the ingredients and whip until smooth. Put in a zip-lock back and snip one corner to “drizzle” over warm muffins.
For Trim Healthy Mama’s, This recipe is an S meal or snack.