This healthy lemon poppyseed muffin takes just one minute to make in the microwave but also comes with a tested oven option too! It's moist and fluffy on the inside while being tender on the outside- A naturally gluten free, keto, paleo and sugar free recipe with a tested vegan option too!
In a small bowl, combine the almond flour, coconut flour, granulated sweetener of choice, poppy seeds and baking powder and mix well.
In a separate small bowl, combine the dairy free milk with the egg (or flax egg) and whisk with the lemon extract. Add the mixture to the dry mixture and mix until just combined.
Grease a large mug or cereal bowl and pour the batter in it and microwave for at least 50 seconds, depending on the microwave.
While it's cooling, make the icing by mixing all ingredients and drizzle over the top.
For the oven option
Follow directions as above but bake in an oven at 350 degrees for 12-15 minutes, until a toothpick comes out clean.
Notes
* Depending on the coconut flour you use, you may need less/more. Adjust accordingly