Lemon Muffins
These Lemon Muffins are a healthy one-bowl muffin recipe made with fresh lemon juice and lemon zest with a bright and creamy glaze. Soft, light fluffy and perfect for weekend mornings! Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.
Ingredients
For the Muffins
- 4 large eggs , room temperature
- 3 tbs maple syrup , or sub with preferred sticky liquid sweetener. For low carb, we like Lakanto sugar-free maple syrup or yacon syrup.
- 3 tbsp granulated maple sugar , can also use coconut sugar but the color will be darker. For low carb sub with granulated monk fruit sweetener or preferred granular sweetener
- 1/3 cup melted & cooled refined coconut oil . can also sub with vegan butter, unsalted ghee or butter if not dairy-free
- 1/4 cup lemon juice , fresh - about 2 small/medium lemons
- 1/3 tbsp lemon zest , about 2 small lemons
- 1/2 tsp vanilla extract
- 1 tsp baking powder , Be sure to use a grain-free baking powder to keep these paleo, as needed.
- 2 cups superfine almond flour
- 1/3 cup tapioca flour , can also sub with arrowroot starch or 2-3 tablespoons coconut flour for low carb
- 1/8 tsp fine sea salt
- 2-3 tbs poppyseeds , optional. Omit if you're not a fan of poppseeds.
For the Optional Glaze - 2 Choices
1st choice (paleo)
- 1/3 cup melted coconut butter (manna)
- 1 tsp maple syrup or Lakanto sugar-free maple syrup
- 1 tsp lemon juice + zest for garnish
2nd Choice
- 2/3 cup powdered monk fruit sweetener , or powdered sweetener of choice
- 2/3 tbsp fresh lemon juice
- 1 tbsp water , or more as needed to thin out the glaze to desired consistency
Instructions
-
Preheat the oven to 400°F. Lightly grease 10 muffin-cups in a muffin pan with coconut oil or avocado oil spray or line with 10 parchment paper muffin liners.
-
In a large mixing bowl, whisk together the eggs with maple syrup and sugar until light and fluffy. Add the melted coconut oil, lemon juice, lemon zest and vanilla then whisk until smooth and combined.
-
Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Add the poppyseeds (if using) and stir until well combined with no lumps.
-
Divide evenly among 10 muffin cups, filling about 3/4 full.
-
Bake at 400F for 5 minutes, then lower the temperature to 350F (leaving the muffin pan in the oven undisturbed). Bake at 350F for another 12-13 minutes, or until golden and a toothpick comes out clean. Remove from the oven and cool for at least 20 minutes.
-
Mix together the ingredients for the glaze and drizzle over the cooled muffins
Recipe Video
Recipe Notes
How to Store
These muffins can be stored at room temperature for 3-5 days. Just keep them in an airtight container. Placing a small, dampened piece of paper towel in the container with your muffins is a great way to keep them moist.
How to Freeze
Freeze them in an airtight, freezer-safe container for up to 3 months and thaw them overnight in the fridge before enjoying. If you're planning on freezing your muffins, hold off on making the glaze until you serve them, if possible.