I love lemon-focused baked goods. I recently baked lemon bars from Smitten Kitchen and they were outstanding. I even had friends commenting on how amazing they were weeks after they had tried them. Seriously, so good.
Lately, I’ve been dabbling in some paleo recipes, and when I found this recipe, I just had to make it. This recipe is awesome! These muffins keep for about a week, so you can bake them at the start of the week and they will last and still be fresh. They only take 30 minutes to make (so easy). And, being paleo, they are extra healthy.
Prep: 10 | Total: 30
For the muffins:
- 4 large eggs room temp
- 1/3 cup fresh lemon juice, 1 – 2 lemons
- Grated zest of one med lemon
- 1/3 cup + 1 Tbsp raw honey melted slightly if necessary to soften
- 1/4 cup coconut oil refined, melted and cooled to almost room temp
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 2 cups blanched almond flour
- 1/3 cup arrowroot flour or tapioca flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp poppy seeds
For the Drizzle:
Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
In a medium bowl, combine the almond flour, arrowroot, baking soda and salt, set aside.
In a large bowl, whisk together the eggs, lemon juice, zest, honey, coconut oil and both extracts until well combined. Gently stir the dry mixture into the wet until just combined, then stir in the poppy seeds to evenly distribute.
Divide the muffin batter evenly among the liners, filling 3/4 of the way up to make 12 muffins
Bake in the preheated oven for about 16-18 mins or until middles are set and domed and toothpick inserted in the center of one comes out clean
Cool muffins on wire racks while you make the drizzle. Stir together the melted coconut butter and honey, then drizzle over muffins. It will harden as it cools. Store leftovers loosely covered at room temperature for the first day, and in the refrigerator thereafter.
***Recipe inspired by: PaleoRunningMamma