Lemon Poppyseed Muffins
Ingredients
| ¾ cup | coconut flour |
| ¾ cup |
maple syrup, at room temperature |
| ¼ cup | melted coconut oil |
| 6 tbsp | fresh lemon juice |
| zest | whole lemon |
| 6 | eggs, at room temperature |
| 1 scoop | Kaizen Naturals® Whey Protein Vanilla Bean |
| 1 tsp | baking soda |
| 1 tsp | vanilla extract |
| 2 tbsp | poppy seeds |
| pinch | salt |
Glaze
|
¼ cup |
raw cashew butter |
|
2 tbsp |
pure maple syrup |
|
2 tsp |
fresh lemon juice |
|
1-3 tsp |
water, as required to thin |
Recipe
- Preheat oven to 350ºF.
- Ensure the eggs and maple syrup are at room temperature. If they are not, place them in a bowl of warm water for a few minutes to help them warm up quickly.
- In a large bowl, combine coconut flour, maple syrup, coconut oil, eggs, Kaizen Naturals Whey Protein Vanilla Bean, lemon juice and zest, salt, baking soda, poppy seeds, and vanilla. Whisk until smooth.
- Bake in oven for 22-25 minutes or until the edges are lightly golden. Cool completely before topping with icing.
- To prepare the icing, stir together the cashew butter, maple syrup, and lemon juice in a small bowl until smooth.
- Add water one tsp at a time, as needed to thin the icing to your desired consistency.
- Drizzle icing over the top of each muffin before serving. Muffins can be stored in an airtight container in the fridge for up to a week.
Recipe Courtesy of Michelle Garland