The BEST paleo lemon poppy seed muffins using almond flour. They are light and fluffy, moist and perfectly lemon-y! Grain free, gluten free and dairy free. You will LOVE these.
TAPIOCA FLOUR – You can use 2 tablespoons coconut flour with similar results. You can also use 3 tablespoons of cornstarch. Others have also used an all-purpose gluten-free flour – I would only use 1/4 cup if going that route though.
SUGAR – These muffins are not super sweet but to me, perfect. If you want a sweeter muffin, feel free to add 2-3 tablespoons of a granulated sugar (not more maple syrup).
GLAZE OPTIONS – You can melt about 2 scooped tablespoons of coconut butter and mix in a ¼ teaspoon lemon juice for a light lemon glaze. OR mix ⅓ cup confectioners sugar with 1 teaspoon lemon juice to start, adding a little more for a thinner glaze. You can always thicken the glaze by adding more confectioners sugar (about 1 tablespoon at a time).
STORAGE – Muffins will keep at room temperature in closed container, best enjoyed within 3 days. Store muffins in fridge for about 4 days. If freezing, keep in airtight container (or tightly wrap) and freeze, up to 1 month. Thaw at room temperature.
Nutrition information approximate.
Keywords: paleo lemon poppy seed muffins, healthy lemon muffins, almond flour muffins