Lemon muffins with poppy seeds
What do you need for 6 muffins:
-120gr almond flour
-30gr coconut flour
-25gr vegetarian protein powder
-25gr Greensweet erythritol
-1 teaspoon of baking powder
-1/2 teaspoon of baking soda
-2 eggs
-60 ml melted coconut oil
-60 ml unsweetened almond milk
juice of 2.5 lemons
- lemon zest from 2 lemons
-25gr poppy seeds
-10gr bee pollen (optional)
a pinch of salt
-8 drops of Greensweet liquid stevia Vanilla
Glaze:
-120gr almond flour
-30gr coconut flour
-25gr vegetarian protein powder
-25gr Greensweet erythritol
-1 teaspoon of baking powder
-1/2 teaspoon of baking soda
-2 eggs
-60 ml melted coconut oil
-60 ml unsweetened almond milk
juice of 2.5 lemons
- lemon zest from 2 lemons
-25gr poppy seeds
-10gr bee pollen (optional)
a pinch of salt
-8 drops of Greensweet liquid stevia Vanilla
Glaze:
This is how you make these muffins:
Preheat the oven to 175 degrees. Grease your muffin tin or use ramekins.
In a medium bowl, combine almond flour, coconut flour, egg white powder, erythritol, baking soda, baking soda, and salt. Mix well.
In another medium bowl, combine eggs, lemon juice, coconut oil, milk and greensweet liquid stevia vanilla.
Add the wet ingredients to the dry and mix everything together. Add the poppy seeds, lemon zest and bee pollen (if desired). Mix well.
Fill the muffin tin and bake for 35 minutes, until the surface is nicely browned and the toothpick comes out clean.
Meanwhile, make your icing by mixing all icing ingredients until you get a thick mixture
When the muffins have cooled completely, pour the icing over and place a small wedge of lemon on top.