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+ servings
A spoon is drizzling over a tray of lemon poppy seed muffins.
4 from 7 votes

Lemon Poppyseed Muffins

It's time to make a batch of these almond flour lemon poppy seed muffins! These delicious healthy muffins are gluten free, flavor-packed, and perfect for an easy weekday breakfast or a fun Sunday brunch!
Prep 15 minutes
Cook 14 minutes
Total 29 minutes
Fat 23
Carbs 30
Protein 12
Yield 12

Ingredients

Dry

Wet

Optional Glaze

Instructions

  • Preheat the oven to 350ºF and spray a muffin tin with coconut oil or cooking spray (make sure you spray every crevasse).
  • Next, mix all dry ingredients together in a medium-sized bowl and set aside.
  • In a separate large bowl, whisk eggs together and then add the rest of the wet ingredients into the eggs (except for coconut oil).
  • Slowly add the dry ingredients to the wet ingredients until everything is combined.
  • Lastly, fold melted coconut oil into the mixture.
  • Then, using a tablespoon scoop, fill each muffin cup 3/4 of the way full.
  • Place the muffin tin in the oven and bake for 12-14 minutes.
  • While muffins are baking prepare the glaze by adding powdered sugar to a medium sized bowl and add lemon juice one teaspoon at a time.*
  • Remove from oven and let cool for at least 10 minutes before removing muffins from the muffin tin.
  • Optional: finally, drizzle or dip the top of each muffin into the icing for extra lemony flavor. Set aside and let dry.

Tips & Notes

  • *If the icing isn't drippy enough, add one teaspoon of lemon juice to the powdered sugar at a time until it reaches desired consistency.
  • Storage: Store in the refrigerator in an airtight container for up to 5-7 days or store in the freezer in an airtight container for up to 3 months.

Nutrition Facts

Calories: 358kcal | Carbohydrates: 30g | Protein: 12g | Fat: 23g | Fiber: 12g | Sugar: 18g