Paleo Lemon Drizzle Muffins

These lemon drizzle muffins are one of my new favorite lemon treats! I love how soft these muffins are, and they're perfect to prep ahead to have on hand at all times. These lemon muffins are paleo, gluten-free, dairy-free, refined sugar-free, and absolutely delicious!

Ingredients

Here are the ingredients you'll need:

• lemon
• eggs
• non-dairy milk of choice
• coconut oil
• honey
• almond flour
• coconut flour
• baking soda
• optional powdered sugar

See recipe card for quantities.

Storage

Store in the fridge for up to 5 days!

Paleo Lemon Drizzle Muffins

These lemon drizzle muffins are paleo, gluten-free, dairy-free, refined sugar-free, and absolutely delicious!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Muffin, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 3 eggs
• ¼ cup non-dairy milk
• ¼ cup coconut oil melted
• ¼ cup honey
• ½ cup lemon juice
• 1 teaspoon baking soda
• 2 cup almond flour
• ¼ cup coconut flour
• zest of one lemon

For the icing drizzle (not paleo):

• ½ cup powdered sugar
• water to thin

For a paleo drizzle:

• ¼ cup melted coconut butter
• 2 teaspoon maple syrup

Method

 

1. Preheat oven to 350℉ and line a muffin tin with 12 liners.
2. In a bowl, mix together all of the wet ingredients until smooth. Mix in the dry ingredients until well combined. Fold in the lemon zest.
3. Scoop the batter evenly into the prepared muffin tins. Bake for about 25-30 minutes, or until golden on the edges.
4. Let cool while you mix up the icing. Drizzle over the muffins and enjoy!