Growing up I had an obsession with lemon poppy seed muffins. Not sure why, but out of all the muffins I could choose from I was always drawn to them. Lemon poppy seed or blueberry were my top choices. When I found a recipe for paleo lemon poppy seed muffins I was super excited, especially because I had almost all of the ingredients. These came out so frickin’ good and I’m so excited to share them with you guys. I also found a recipe for a lemon glaze to top them with, which was perfect.

Lemon Poppy Seed Muffins

Ingredients

• 2 cups of almond flour
• 1/4 cup of coconut flour
• 1/2 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of sea salt
• 1/2 cup of unsweetened apple sauce
• 2 lemons (juiced, about 1/2 cup)
• zest, 1 lemon
• 3 large eggs, room temperature
• 1/4 cup of raw honey
• 1 teaspoon of vanilla extract
• 2 tablespoons of poppy seeds

Instructions: 

1. Preheat oven to 350 degrees F.
2. Line your muffin tin or grease it. I greased mine with coconut oil rather than lining them.
3. In a large bowl combine all of your dry ingredients (almond flour, coconut flour, baking soda, baking powder, and sea salt.)
4. In a separate bowl combine the wet ingredients (apple sauce, lemon juice, lemon zest, eggs, honey, and vanilla extract)
5. Add the wet ingredients to the dry and stir until everything is combined.
6. Fold in your poppy seeds.
7. Add batter to the muffin tin and place them in the oven for 23-25 minutes. (Watch them carefully, and check after 15 minutes)
8. Remove the muffins from the oven and let cool for 10 minutes.

Paleo Friendly Lemon Frosting

Ingredients: 

• 2 tablespoons of coconut oil, softened
• 2 tablespoons of raw honey
• 1 teaspoon of fresh lemon juice
• zest of half a lemon
• pinch of sea salt

Instruction: 

1. Combine all ingredients and mix until smooth.

If you like lemon poppy seed muffins you will love these!