Lemon Poppyseed Almond Muffins
I recently realized that I have pretty much made every single lemon poppyseed flavored baked good under the sun EXCEPT the classic muffins. So obviously, I had no choice but to get a recipe together immediately because you know I’m a sucker for a seasonal treat, especially when lemon is involved.
These muffins are not only delicious, but they’re also so incredibly easy to make (one-bowl!!). They have mild hints of almond in every bite, which in my opinion is the best way to elevate a baked good. They're topped with a homemade glaze and can be enjoyed at any time of the day, especially this time of year as the weather starts to get warmer. I made mine in a large sized muffin tin so they were small-batch, but I’m guessing they would work in any sized tin if you want smaller muffins. Or, just go ahead and double the recipe because I promise you will want more.
So without further ado, I present to you Lemon Poppyseed Almond Muffins.
Try them out!
RECIPE
Ingredients:
3 tbsp melted coconut oil
1/4 cup coconut milk
2 tbsp fresh squeezed lemon juice
1/2 tsp almond extract
1 1/4 cup almond flour
1/4 cup arrowroot powder (sub cornstarch)
1/3 cup coconut sugar
1 tsp baking powder
Lemon zest
Poppyseeds
Slivered almonds
Glaze: 2 tbsp plain vegan yogurt mixed with 2 tsp melted coconut oil, 1 tbsp maple syrup, and fresh lemon juice
Directions:
Mix wet ingredients in a bowl until smooth. Slowly fold in remaining ingredients and mix until batter forms - it should be pretty thick!
Spoon batter into lined or sprayed muffin tin and spread with a spatula. Bake at 375 for 20-22 minutes. Let cool completely before removing, then top with the glaze or frosting of choice.