Paleo Lemon Poppy Seed Muffins

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.
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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.
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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.
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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.