Easy Gluten-Free Glazed Lemon Muffins

These muffins are flavored with lemon gelatin dessert. However, if you’re not a fan of gelatin, you can replace it with 1 tablespoon of fresh lemon zest and 2 teaspoons of lemon extract.

Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 2 cups blanched almond flour
  • ½ cup arrowroot starch or tapioca starch
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • ¾ cup coconut palm sugar or sugar
  • ½ tsp. freshly grated nutmeg
  • 2 Tbsp. poppy seeds
  • 3 Tbsp. lemon gelatin (about half of a 3 oz. package)
  • 1 tsp. lemon extract
  • 3 large eggs
  • ½ cup almond milk
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lemon zest
  • 1 tsp. vanilla extract
  • 4 Tbsp. honey
  • 2 Tbsp. melted coconut oil

Directions

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • In a large mixing bowl, whisk the flour, arrowroot starch, salt, baking soda, coconut palm sugar, grated nutmeg, poppy seeds, and gelatin.
  • In a smaller bowl, whisk the lemon extract, eggs, and almond milk. Pour the wet ingredients into the dry ingredients, and whisk until thoroughly combined. Pour the batter into the muffin pan.
  • Bake for 18–20 minutes until golden brown or until a toothpick inserted in the middle of a cupcake comes out clean.
  • Allow to cool in the pan for 10 minutes then transfer to a wire rack until completely cool.
  • If desired, make a lemon glaze by whisking the ingredients in a small bowl and then drizzling the glaze over the cooled muffins.

Recipe Information

Serves: 12

Ingredients

  • 2 cups blanched almond flour
  • ½ cup arrowroot starch or tapioca starch
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • ¾ cup coconut palm sugar or sugar
  • ½ tsp. freshly grated nutmeg
  • 2 Tbsp. poppy seeds
  • 3 Tbsp. lemon gelatin (about half of a 3 oz. package)
  • 1 tsp. lemon extract
  • 3 large eggs
  • ½ cup almond milk
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lemon zest
  • 1 tsp. vanilla extract
  • 4 Tbsp. honey
  • 2 Tbsp. melted coconut oil

Directions

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • In a large mixing bowl, whisk the flour, arrowroot starch, salt, baking soda, coconut palm sugar, grated nutmeg, poppy seeds, and gelatin.
  • In a smaller bowl, whisk the lemon extract, eggs, and almond milk. Pour the wet ingredients into the dry ingredients, and whisk until thoroughly combined. Pour the batter into the muffin pan.
  • Bake for 18–20 minutes until golden brown or until a toothpick inserted in the middle of a cupcake comes out clean.
  • Allow to cool in the pan for 10 minutes then transfer to a wire rack until completely cool.
  • If desired, make a lemon glaze by whisking the ingredients in a small bowl and then drizzling the glaze over the cooled muffins.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat14g
Saturated Fat3g
Cholesterol50mg
Sodium170mg
Total Carbohydrate27g
Dietary Fiber3g
Sugars17g
Protein6g