These gluten-free lemon poppy seed muffins, made with almond and coconut flour, have a vibrant lemon flavor. They are wonderful plain or with a lemon glaze!
I've always been a fan of lemon sweets. They're decadent, yet light and refreshing, and ideal for spring. I didn't have any sweet lemon dishes on EBF, until now! So these gluten-free lemon poppy seed muffins are the first,
and they were definitely worth the wait. They are delicious, quick to prepare, and can be eaten for breakfast, snack, or dessert.
Gluten-Free - These muffins, made with almond and coconut flours, are a safe and delicious option for individuals who avoid gluten.
Versatile - These muffins are a fantastic snack or breakfast alternative for meal planning for the week, but they also make an excellent addition to an Easter or Mother's Day brunch.
Eggs should be at room temperature; otherwise, they may cause the coconut oil to solidify.
Coconut sugar - Instead of granulated or brown sugar, we use coconut sugar, which has a natural sweetness and a tinge of caramel flavor.
Coconut oil - in its liquid state, it blends readily into the mixture, adding moisture and a subtle coconut aroma.