Healthy Lemon Poppy Seed Muffin
These healthy lemon poppy seed muffins are fluffy and moist, sweet and tangy – my favorite healthy spring recipes. This recipe is paleo, gluten-free and can be made keto-friendly as well.
Drizzled with sweet and light coconut butter icing, these gluten-free lemon poppy seed muffins are perfect for a healthy breakfast, snack or even dessert!
Spring is in full bloom here.
I have been digging all the spring vibes, fun colors, light flavors and getting outdoors (now I am a month postpartum).
These healthy lemon poppy seed muffins are just perfect for this time of the year or all year-round.
They are paleo, gluten-free, and can be made keto compliant as well, making them the perfect muffin recipe to add to your breakfast routine or you can even enjoy them as a snack or dessert.
I am usually “go chocolate or go home” but these lemon poppy seeds may be turning me into lemon-flavored dessert kinda gal…
What Makes These Lemon Poppy Seed Muffins Healthy?
The use of almond flour in this recipe makes these muffins gluten-free and low carb, along with providing some fiber, protein and healthy fats.
Maple syrup is the only ingredient used to sweeten the muffins and the icing, so this lemon poppy seed recipe is refined sugar-free and not overly sweet.
If you are looking to make these keto-friendly, just swap a keto-approved maple syrup here instead. Honey could also work if you don’t have maple syrup (not keto-friendly)!
Coconut butter mixed with a little bit of maple syrup makes the perfect icing to drizzle over your muffins with a lower glycemic index than icing made from powdered sugar.
Thanks to the use of coconut oil, no dairy was used in the making of these muffins either! Coconut oil replaces the need for butter in the muffin mix.
Are you convinced yet? Let’s get into the recipe!
Ingredients Needed to Make Gluten-Free Lemon Poppy Seed Muffins
These muffins are made with simple, clean ingredients, most of which you probably already have on hand!
- Almond flour
- Tapioca flour
- Baking soda
- Poppy seeds
- Eggs, room temp
- Maple syrup
- Lemon juice, freshly squeezed
- Lemon zest
- Coconut oil, melted (room temp)
- Vanilla extract
- Coconut butter
- Maple syrup
- Lemon juice (optional)
Note: the icing will be less smooth if you add the lemon juice.
How to Make Healthy Lemon Poppy Seed Muffins
First, preheat oven to 350F.
In a large bowl, whisk together the almond flour, tapioca flour, and baking soda, until there are no clumps.
Sifting the dry ingredients will help to ensure that no clumps are present.
Next, wash the skins of the lemons and zest one lemon (about 1 Tbsp of zest), set aside.
Cut the lemon in half and squeeze to juice (remove seeds if needed). I love using this lemon juicer for quick and easy juicing.
Then, in a separate bowl, mix together the eggs, maple syrup, lemon juice, coconut oil and vanilla extract.
Combine the wet and dry ingredients and gently mix with a spatula.
Fold in lemon zest and poppy seeds.
lastly, scoop the lemon poppy seed muffin batter into a lined muffin pan.
Bake at 350F for 18-20 minutes, or until a toothpick comes out clean when inserted into the middle.
Once muffins are cooling, prepare the icing by melting the coconut butter and maple syrup. Mix in the lemon juice at the end, if using.
Drizzle the icing on top of the muffins once they are cooled.
Note: I tried adding 1 tsp of lemon juice in the icing and it was absolutely delicious, but it made the texture a bit more clumpy rather than smooth once it sat for a couple of minutes.
It didn’t bother me, but I just wanted to make a note of it here in case you decide to add the lemon juice so you didn’t think anything was wrong with your icing!
How to Store gluten-free Lemon Poppy Seed Muffins
You can keep these muffins covered at room temperature for 2-3 days, or in the fridge for up to 5 days.
You know it! These babies will stay good in the freezer for up to 2 months so feel free to meal prep some extras, my friends!
They are perfect for meal prep so you have extra snacks for the kiddos, lunches, breakfasts, or even dessert.
They’re pretty much good for everything.
What’s your favorite lemon and poppy seed recipe? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Healthy Lemon Poppy Seed Muffin
- 2 1/4 cups almond flour, packed
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 3 eggs, room temp
- 1/3 cup maple syrup **
- 1/3 cup fresh lemon juice, 2 large lemon juiced
- 1/3 cup coconut oil melted, room temp
- 2 tsp vanilla
- 1 lemon zested, ~1 tbsp
- 2 tbsp poppy seeds
- 3 tbsp coconut butter, melted, room temp
- 1 tbsp maple syrup **
- 1 tsp lemon juice, optional *
- Preheat oven to 350F.
- In a large bowl, whisk together the almond flour, tapioca flour, and baking soda, until there are no clumps. Sifting the dry ingredients will help to ensure that no clumps are present.
- Wash and dry the skins of the lemons and zest one lemon (about 1 Tbsp of zest), set aside. Cut the lemon in half and squeeze to juice (remove seeds if needed).
- In a separate bowl, mix together the eggs, maple syrup, lemon juice, coconut oil, and vanilla extract. Combine the wet and dry ingredients together. Gently mix with a spatula.
- Fold in lemon zest and poppy seeds.
- Scoop lemon poppy seed muffin batter into a lined muffin pan.
- Bake for 18-20 minutes, or until the top is slightly domed and a toothpick comes out clean when inserted into the middle.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
These were a hit at the potluck I brought them to! They were also easy to make! The only struggle I ran into was the icing on my second batch. On the first batch it came out perfect. When making the icing on the second batch, it kept coming out lumpy and thick (I did not add lemon juice to the icing!). It may be the brand I used? I used Artisana, Organics, Raw Coconut Butter. I added coconut oil to help thin it and it helped a little. Other than that, delish!