Lemon Poppy Seed Muffins
These easy, tart treats top off any brunch occasion! They each have a light, soft bite with classic and springy flavors. Perfectly delicious, even to the kids, as a midday snack or early-morning breakfast. With a three-ingredient, oh so simple icing dripping down the sides, what more could anyone want?!
Ingredients:
1/3 cup coconut butter/manna
1/2 cup almond butter
1/3 cup maple syrup
2 eggs, organic + pasture-raised
2 tbsp monk fruit (I used this!)
3 tbsp lemon juice
1/2 tbsp lemon zest
1/2 cup coconut flour
1/2 tsp pink salt
1/4 tsp baking soda
2-3 tbsp poppy seeds
Lemon Icing:
1/4 cup this frosting
1 tbsp lemon juice
1 tsp poppy seeds
Directions:
Preheat the oven to 350 degrees and lightly grease a muffin tin with coconut oil.
In a medium, microwave-safe bowl, warm the coconut butter. Do so in two, 30-second increments, stirring between each.
Stir in the almond butter, until the mixture is smooth.
Mix in the maple syrup, eggs, monk fruit, and lemon juice + zest, until everything is well-incorporated.
In a separate, smaller bowl, mix the coconut flour, pink salt, baking soda, and poppy seeds.
Gradually stir the dry ingredients into the wet, and make sure everything is smoothly mixed together.
Scoop the batter into the muffin tins, and bake for 10-12 minutes.
While baking, make the icing! Simply melt the frosting for just 30 seconds, in the microwave, then stir in the lemon juice and poppy seeds. Let this mixture sit and thicken in the fridge, until your desired consistency is reached.
Let the muffins fully cool (for about 10 minutes), before icing them. This will keep the icing from melting on the muffins.
Enjoy right away!
Store leftovers, if any, in an airtight container for up to one week.
