Lemon Poppy Seed Muffins (S)

INGREDIENTS

Lemon Poppy Seed Muffin Batter:

1 1/2 cups

almond flour

1 cup

coconut flour (scoop and shake off.. don't pack in)

1 3/4 tsp

baking powder

1/4 tsp

baking soda

1 tsp

salt

2/3 cup

THM Gentle Sweet (or 3/4 cup monk fruit, or 1/2 cup of Pyure or Swerve)

eggs room temperature

1/2 cup

coconut oil

3 tbsp

lemon juice

3/4 cup

unsweetened coconut milk (I use the Silk brand)

3 tbsp

poppy seeds

3 tsp

lemon zest

2 tsp

vanilla

Lemon Glaze:

Juice of 1 lemon

1/3 cup

plus 2 tbsp. of powdered Swerve (or if you don't mind the sugar crunch you can do 1/4 cup of THM Gentle Sweet)

1 tbsp

lemon zest

**mini muffin wrappers