Sugar Free Lemon Poppy Seed Muffins
Deliciously moist, simple to make muffins, made from coconut flour that will fill your mouth with wonderful pops of fresh lemon flavors and poppy seeds
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
- 3/4 cup coconut flour
- 1/2 cup erythritol or 1/2 cup xylitol/ 2 Tablespoons Stevia or Monkfruit Blend
- 1.5 tablespoons poppy seeds
- 1 teaspoon baking powder
- A pinch salt
- 4 large eggs
- 1/2 cup almond milk or coconut milk/coconut cream
- 1/2 cup extra virgin olive oil (EVOO) mild flavored
- Juice of one lemon
- 1 teaspoon vanilla extract
- Zest of half a lemon
- 4 tablespoons Erythritol or Xylitol confectioner's sweetener see notes for alternatives
- 2 tablespoons lemon juice or additional juice for additional flavor
Mix all of the dry ingredients together, ensuring the baking powder is well dispersed.
Beat the eggs in a medium bowl and whisk in the almond milk, extra virgin olive oil, lemon juice and vanilla extract.
Add the dry ingredients to the wet ingredients and whisk until combined.
Spoon into 12 prepared muffin pans or trays or paper pans.
Bake in the middle of the oven for 20-23 minutes or until muffins are cooked through. Take care not to over cook. Allow to cool.
If you switch the erythritol or xylitol for a stevia or monk fruit blend in the muffin mix, reduce the amount to 2 tablespoons.
To use a more conventional sweetener such as coconut sugar, add 1/2 cup, or 3/4 cup for a sweeter muffin.
Make sure you use sweetener that is powdered for the glaze. If you don't have confectioner's sweetener/sweetener icing mix, simply process your sweetener in a processor/nutri bullet until powdered.
If you use a stevia or monkfruit blend in the glaze instead of erythritol or xylitol, only use 2 tablespoons or the glaze will be too sweet. It will be slightly runnier in texture but as this is a glaze, it is ok.
Serving: 1muffin | Calories: 145kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Fiber: 4g