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Plate with lemon poppyseed muffins topped with lemon zest and a glaze.

Lemon Poppyseed Muffins


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12
  • Diet: Gluten Free

Description

These gluten-free lemon poppyseed muffins are made with almond and coconut flour and have a bright, lemony flavor. You can top the muffins with the lemon glaze for a real treat or leave it off.


Ingredients

  • 5 eggs (at room temp)
  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil (liquid state/melted)
  • 1/4 cup lemon juice (at room temp)
  • 1/2 Tablespoon lemon zest
  • 2 cups almond flour 
  • 1/4 cup coconut flour 
  • 1 Tablespoon baking powder
  • 2 Tablespoons poppy seeds 
  • lemon glaze (optional)

Lemon Glaze 

  • 1/2 cup powdered sugar
  • 1 Tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F. Place 12 paper or silicone liners in your muffin tin. 
  2. In a medium bowl, mix together eggs, coconut sugar, coconut oil, lemon juice and lemon zest with a whisk. I made a note to make sure your eggs and lemon juice are at room temperature otherwise the coconut oil will solidify and create clumps. If this does happen, you can set the mixing bowl on the warm part of your oven as it’s preheating or set the bowl in a larger bowl of hot water until the coconut oil melts again. Just be sure you don’t get it too hot or else the eggs will start cooking. 
  3. In another mixing bowl, whisk together the almond flour, coconut flour, baking powder and poppy seeds. Pour the liquid mixture into the bowl with the dry and stir until mixture is fully combined without any lumps. 
  4. Pour the batter evenly into the prepared muffin tin, filling each cavity about ⅔ of the way full. Bake for 23-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  5. Let muffins cool in the tin for about 10 minutes or so, then remove and let cool completely on a wire rack. 
  6. To make the lemon glaze, whisk together the powdered sugar with lemon juice until no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powered sugar.
  7. Drizzle glaze over each muffin just before serving. 
  8. Store muffins and glaze in separate storage containers in the fridge for up to 5 days. 

Notes

  • Recipe inspired and adapted from this Keto Lemon Cake.
  • I haven’t tested this recipe with an egg replacement and I’m not certain it would work well with flaxseed eggs. You’re welcome to test it but the results might not be ideal.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (without glaze)
  • Calories: 291
  • Sugar: 16g
  • Sodium: 163mg
  • Fat: 21g
  • Saturated Fat: 9g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 77mg

Keywords: lemon poppyseed muffins

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