I love lemon in baked good and I love muffins. I have been playing around with recipes to make it one that works for our dietary needs in our family. Everyone enjoys these muffins. My kids prefer them with the optional glaze.
3/4 cup Coconut Flour
1 tsp Baking Soda
2 T Poppy Seeds
1/4 cup Sour Cream
1/3 cup Oil (Avocado or Grapeseed)
4 Large Eggs
3 T Lemon Juice
30 drops doTERRA Lemon Oil
In a glass or metal bowl measure flour, baking soda, and poppy seeds and combined.
In a separate glass or metal bowl measure sour cream, oil, eggs, lemon juice, and lemon essential oil and combined completely.
Preheat oven to 350 degrees.
Make a well in the dry ingredients. Pour in wet ingredients into the well. Slowly fold the dry ingredients into the wet ingredients. Let sit for 1-2 minutes and gently fold to incorporate ingredients completely.
Grease a muffin tin or line with cupcake liner. Use a 1/4 cup cookie scoop to fill muffin tin.
Bake for 18 to 22 minutes, until golden brown.
Drizzle with Lemon glaze.
1 T Unsalted Butter melted
2 T Lemon Juice
1/2 cup Powdered Sugar
Combined together until smooth.