Lovely Lemon & Poppyseed muffins! A wonderful little palette cleanser before we get stuck into all the indulgent Christmas treats!
To say I am obsessed with these adorable little muffins is a bit of an understatement. I may or may not have made them 3 x in 2 weeks (I totally did!) and each time I make them I feel like I fall more & more in love with them!
Subtly sweet, soft and tender with the perfect hit of light, fresh, zesty, lemony deliciousness!
Hear me when I say, you neeeeeed in on this.
Made with no refined flour or sugar using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in less than 20 minutes!
Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb – Paleo – Keto – Vegan friendly – but most importantly they really are downright delicious and you need them in your life because, yum!
Super simple, seriously delicious and 100% worthy of their title.
Subtly sweet, soft, tender & bursting with deliciousness. They’re practically perfect in every way!
I hope you love them as much as I do which just in case you missed it, is A LOT!
FYI – T-minus 25 days until Christmas & Im thinking these would make THE PERFECT make-ahead breakfast for Christmas morning! They are 100% freezer friendly so you can make a double, triple, quadruple batch now, then stash them in the freezer so they’re ready for the big day, or just something to have on hand should unexpected visitors pop by. Look at you being all organised!
From my heart to yours, Enjoy xo
Lovely Lemon and Poppyseed Muffins
- Cook Time: 15 mins
- Persons: 6-9
- Difficulty: Easy
- Ingredients
- 2 eggs – or flax eggs
- 2 Tablespoons of vanilla yoghurt
- 1 Tablespoon of lemon juice (from 1/2 a large lemon)
- 1 teaspoon of lemon zest
- 1 teaspoon of vanilla almond milk
- 1 teaspoon of vanilla
- 1 cup almond flour
- 1 teaspoon of coconut flour
- 1/4 cup monk fruit sweetener – or granulated sweetener of choice
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- A pinch of salt
- 1 Tablespoon of poppy seeds
- For the glaze which is technically optional but super delicious + life’s better frosted! –
- Powdered monk fruit sweetener (or icing sugar)
- A splash of milk (or water) – to desired consistency
- Instructions
- For the muffins ;
- Pre-heat oven to 175’C/350’F
- Line your muffin tray with paper cases then set aside.
- Place all muffin ingredients apart from the poppyseeds into a medium-size bowl and stir until well combined.
- Add poppyseeds and stir until just combined. Try not to overmix
- Spoon your batter into your prepared muffin tray.
- Bake for 12-15 minutes – until the top springs back when lightly pressed.
- Set aside to cool .
- For the Frosting :
- Sift icing sugar (not essential but ensures they’re no lumps in your frosting)
- Add milk (or water) 1 teaspoon at a time to reach desired consistency.
- Drizzle muffins
- Enjoy xo
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Question of the day –
What’s your all-time favourite flavour muffin (or cupcake)? any suggestions or requests on what I should make next?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your lovely lemon and poppyseed muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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