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Who’s ready for Fall? I know I am! It’s been super hot here in Florida recently. And even though Florida’s Fall weather isn’t what I typically would picture when I think of the Fall season- you know, leaves changing and weather getting cooler-I am still excited for, well, Florida’s Fall. I know my hair will be enjoying the less humidity and I will be enjoying the not so sweat drenching afternoon walk to my car when I leave work.
Other than the weather, it’s been a little more on the busy side in my family’s life lately. We have been looking at furniture and working in our yard a lot. My oldest daughter is finally potty trained during the day now!! This has taken some time but I am so happy we have made it to this point. She was, and still is, such a stubborn little girl when it came to even give potty training a try and learning this all together. Let me know if you would be interested in hearing my tips and tricks on what I did to finally get her willing to even try potty training.
I have been on a lemon flavor craze recently. I think it may be because summer is coming to an end and in a few months I will be baking so much pumpkin spice, cinnamon, and nutmeg flavored foods that the aroma inside my house will radiate out into the entire neighborhood!
But, hey, that’s ok Fall only comes once a year. For now, I’ll get my fill of Florida’s summer heat, cookouts, and lemons.
Anyways, for as long as I can remember, I have loved lemon poppyseed muffins or a fresh, warm slice of lemon poppyseed loaf. While poppyseed has a somewhat questionable history with it’s origin, they do make delicious bakery items.
The other day I had such a craving for one I decided to turn on Frozen for my girls, to keep them busy so I could focus on making these muffins. After they were baked and cooled off, I had to force myself not to eat them all right then and there. So, I caution you, they are delicious!
Also, this recipe is very easy to follow and uses only one bowl to keep clean-up easier! It’s a healthier version of your classic favorite lemon poppy seed muffins and I added a glaze to them to keep them moist. I hope you enjoy them as much my family and I did and let me know what you think.
- 3 eggs
- 1/4 cup maple syrup
- 1/2 cup of lemon juice
- 1/4 cup almond milk
- 1/4 cup melted coconut oil
- 1/4 cup coconut flour
- 1 1/2 cups Bob’s Redmill Almond flour
- 1 1/2 tsp baking powder
- 1 tsp lemon zest
- 1 tbsp poppyseed
Ingredients (glaze topping)
- 2 tbsp almond milk
- 1/2 tsp vanilla extract
- 6 tbsp powdered sugar
- Preheat oven to 350 degrees Fahrenheit
- In bowl add eggs, maple syrup, coconut oil, lemon juice, and almond milk mixing well
- Mix Bob’s Redmill Almond flour, coconut flour, and baking powder well
- Add lemon zest and poppyseed to mixture
- Pour evenly batter into 12 count muffin baking pan
- Bake at 350 degrees Fahrenheit for 28 minutes
- While muffins are baking, start on the glaze.
- Mix together almond milk and vanilla extract.
- Then, add powdered sugar until desired thickness for glaze. I used 6 tbsp of powdered sugar
- When muffins come out, let them cook 5 minutes then pour glaze all over muffins and enjoy!