Brightly flavored lemon poppy seed muffins made with almond meal and Greek yogurt for an extra protein boost.
Author: One Moore Bite
Makes: 15
Ingredients
⅔ cup organic cane sugar
2 lemons, zest and juice, divided
1 cup all-purpose flour
1 cup almond flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup plain non-fat Greek yogurt
⅔ cup honey
2 large eggs
1 teaspoon vanilla
½ cup coconut oil, melted
2 tablespoons poppy seeds
for the glaze
½ cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Instructions
Preheat the oven to 400 degrees F. Line a muffin tin with paper liners and set aside.
Add the sugar to a large bowl and zest both lemons over the sugar. Using your fingers, rub the lemon zest into the sugar until the sugar resembles wet sand and the lemon is fragrant. Add the flours, leaveners and salt and whisk together to combine.
In a small bowl, whisk together the Greek yogurt, eggs, vanilla, coconut oil and lemon juice until combined.
Add the wet ingredients to the dry ingredients and gently fold everything together until well mixed. Stir in the poppy seeds and then use an ice cream scoop to divide the batter evenly between the prepared muffin cups.
Bake the muffins for 12-15 minutes until golden brown and a toothpick or small knife inserted into the center of the muffins comes out clean. Let the muffins cool in the pan on a wire rack for 5 minutes before removing them from the pan to cool completely.
Whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over completely cooled muffins and serve.