Lemon Poppyseed Muffins (Paleo)

By á-25222

Ingredients

• Glaze:
• 1/4 cup coconut flour
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 3 large eggs
• 1/4 cup honey
• 1/4 cup vegan shortening
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1 Tbsp. coconut oil or butter
• 1 Tbsp. maple syrup or honey
• 1 Tbsp. almond milk
• zest and juice from 1/2 a lemon (about 2 Tbsp.)
• 1/4 tsp. vanilla

Details

Servings 20
Adapted from elanaspantry.com

Preparation

Step 1

In a small saucepan combine the ingredients for the glaze, bring to a simmer over medium-low heat. Simmer for 5 minutes, stirring constantly then remove from heat and allow to cool for 45-60 minutes.

In a food processor, pulse together coconut flour, salt, and baking soda
Pulse in eggs, honey, shortening, lemon zest, and poppy seeds
Spoon batter 1 tablespoon at a time into paper lined mini muffin cups
Bake at 350° for 8-12 minutes
Cool 1 hour
Drizzle the glaze over the muffins as desired and then place in the refrigerator to set the glaze for about 30 minutes.
Serve
Makes 20 mini-muffins