Ingredients
5 eggs, room temp
3/4 cup coconut sugar
1/2 cup melted coconut oil
1/2 cup lemon juice, room temp
1/2 Tablespoon lemon zest
2 cups almond flour
1/4 cup coconut flour
1 Tablespoon baking powder
2 Tablespoons poppy seeds
2 Tablespoons ashwagandha
a few springs of fresh mint
Lemon Glaze
1/2 cup powdered sugar
1 Tablespoon lemon juice
2 Tablespoons ashwagandha
Instructions
~Preheat over to 350 degrees F. Place 12 liners in your muffins tins.
~In a medium bowl. mix together eggs, coconut sugar, coconut oil, lemon juice, and lemon zest with a whisk.
~In another mixing bowl, whisk together the almond flour, coconut flour, baking powder. mint, ashwagandha, and poppy seeds. Pour the liquid mixture into the bowl with the dry and stir until mixture is fully combines without any clumps.
~Pour the batter evenly into the prepared muffin tin, filling each cavity about 3/4 of the way full.
~Bake for about 23-25 minutes or until a toothpick comes out clean.
~Let muffins cool in the tin for about 10 minutes or so, then remove and let cool completely on a wire rack.
~ Lemon glaze requires you to whisk together the powder sugar and ashwagandha with lemon juice until no lumps remain. If the glaze is too thick, add more lemon juice. If the glaze is too thin, add more powder sugar.
~Drizzle glaze over each muffin just before serving.
~Store muffins and glaze in separate storage containers in the fridge for up to a week.
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