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paleo gluten free dairy free lemon drizzle muffins

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
Cook Time 30 minutes
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!