Paleo Vegan Lemon Poppyseed Muffins
The paleo almond flour and milk make these muffins a hearty snack or breakfast side dish. They are also low FODMAP, gluten free and have only 8 ingredients! Perfect for autoimmune disorders and Irritable Bowel Syndrome. I make these as loaves too, just add approximately 20 minutes baking time, and I skip the glaze.
Recipe doubled and modified from www.asaucykitchen.com.
Paleo Vegan Lemon Poppyseed Muffins & Mini-loaves
5 cups almond flour
1 cup tapioca flour or arrowroot starch
1 & 1/3 cups coconut sugar
2 teaspoons baking powder* (see note below)
2 tablespoons poppy seeds
1/2 cup melted coconut oil
1 cup almond milk, room temperature (or another milk substitute of your choice)
6 tablespoons lemon juice + 2 teaspoons lemon zest
Preheat oven to 375°F/190°C and grease or line muffin or mini loaf tins. This recipe makes approximately 16 muffins or 8 muffins and 2 mini loaves.
Whisk together the flours, sugar, baking powder, and poppy seeds together in a large mixing bowl until well combined.
Stir in the coconut oil, almond milk, lemon juice and zest until no lumps remain and a thick batter forms.
Pour the batter evenly into each muffin cup about 3/4 of the way full. Place in the oven and bake for 20-22 minutes until the tops have goldened and the insides are cooked. Let cool in the tin for 5 mins, then transfer to wire rack to cool completely. Freeze some and enjoy the rest!
Optional Lemon Glaze
1 cup powdered sugar** (see note below to make paleo powdered sugar)
2 tablespoons lemon juice
In a small bowl whisk together the sugar and lemon juice until smooth. Drizzle the glaze over the muffins once they have mostly cooled down.
*Baking powder usually contains corn starch which makes it not technically paleo friendly. Fortunately, it’s really easy to make your own baking powder at home by mixing together 1/2 teaspoon baking soda + 1/2 teaspoon arrowroot starch + 1 teaspoon cream of tartar, (amount needed for this recipe).
**Powdered white sugar is not paleo. You can make your own paleo friendly powdered sugar by blending coconut sugar in a high powdered blender and process until you get a soft powdery sugar. The glaze will be darker than with white sugar.
