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A batch of gluten-free lemon poppyseed muffins on a cooling rack. There is coconut icing on the healthy lemon poppyseed muffins.
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4.86 stars (7 reviews)

Lemon Poppy Seed Muffin (with Almond Flour)

Made with almond flour, sweetened by maple syrup and packed with bright lemon flavors, they are the perfect spring breakfast recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: gluten-free breakfast, healthy lemon poppy seed muffins, healthy spring recipes, lemon poppy seed muffins, lemon poppyseed muffins
Servings: 10
Calories: 301kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

Dry Ingredients

  • 2 1/4 cups almond flour packed
  • 1/4 cup tapioca flour
  • 1 tsp baking soda

Wet Ingredients

  • 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

Fold-ins

  • 1 lemon zested ~1 tbsp
  • 2 tbsp poppy seeds

Icing

  • 3 tbsp coconut butter melted, room temp
  • 1 tbsp maple syrup **
  • 1 tsp lemon juice optional *

Instructions

  • 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.

Notes

** Use keto-compliant liquid sweetener to make these Keto Lemon Poppy Seeds Muffins.

Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 19g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 56mg | Sodium: 152mg | Fiber: 4g | Sugar: 10g