Are you team sweet or team tangy? Whichever one you’re rooting for, I’ve got a great muffin recipe that’s bound to make your taste buds do a little dance.
Taylor Kiser, the blogger behind FoodFaithFitness, shared her gluten-free, Paleo lemon muffins with me. I was thrilled after we baking these one-bowl wonders on Instagram Live. After we baked together, I got flexible and customized these perfectly sweet/tangy bites to suit what I had in my pantry and my personal baking preferences.
Here is my adaptation of her yummy original. Try them. A word of advice: You may want to double the batch and freeze some for later. Yes, they’re that good!
Gluten-Free Paleo Lemon Poppy Seed Muffins
- 2 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- ⅓ cup fresh lemon juice
- Zest from 1 lemon
- ½ cup maple syrup
- 2 large eggs
- 2 tbsp coconut oil, melted
- ¾ cup frozen blueberries, or mixed berries
In a large bowl, whisk the flours, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk all the remaining ingredients.
Add the dry ingredients into the wet ingredients and whisk until well combined. Cover and refrigerate 1 hour.
Preheat your oven to 350 degrees and line a muffin pan with muffin liners or use a silicone pan.
Use an ice cream scoop to fill 9 cavities with the batter. Bake until the tops are lightly browned and a toothpick inserted in the center comes out clean, about 22-25 minutes.
Cool COMPLETELY in the pan. Then, run a sharp knife around the edges very gently to remove from the pan.
- Taylor uses poppyseed to make these lemon poppyseed muffins. If you have seeds and wanna make these poppy then omit berries and use 1 tablespoon of poppy seeds instead!
- In the original recipe, Taylor used coconut sugar. I prefer regular sugar, despite the touted low-glycemic coconut sugar benefits. Why? Well, because regular sugar tastes better to me and I eat muffins so infrequently that I figure, hey, no harm in small amounts.