Healthy lemon poppy seed muffins are a great snack to make this time of year. They would also make a delicious breakfast or brunch item. They’re perfect for spring!
If you’re a muffin lover like me, you’ve gotta try these paleo blueberry muffins!
These healthy lemon poppy seed muffins are gluten free, (no need for whole wheat flour or whole wheat pastry flour here!) dairy free, paleo, refined sugar free, and kid friendly!
And as if these paleo lemon poppyseed muffins weren’t awesome enough – the cashew lemon glaze on top is out of this world. You’re going to love this lemon poppy seed muffin recipe!
Healthy Lemon Poppy Seed Muffins – Ingredients
Almond flour
Tapioca powder
Coconut flour
Baking soda (Not baking powder)
Sea salt
Eggs
Maple syrup
Vanilla extract
Lemon juice
Lemon zest
Avocado oil (can sub coconut oil)
Poppy seeds
Healthy Lemon Poppy Seed Muffins – How To Make
Preheat the oven to 350℉ and line a muffin tin with 12 muffin liners.
First, mix together the dry ingredients. Grab a medium sized mixing bowl, and whisk together the almond flour, tapioca powder, coconut flour, baking soda, and salt.
Next, add in the wet ingredients. Into the bowl add the eggs, maple syrup, oil, vanilla extract, and lemon juice.
Whisk the mixture until the ingredients are evenly incorporated and there’s no lumps. Lastly, add in the poppy seeds and lemon zest and give it one more whisk to mix it all together.
Fill the muffin liners with the lemon poppy seed muffin batter until they’re almost full.
Bake for 15-17 minutes. When the healthy lemon poppyseed muffins are done baking, remove them from the oven and take each individual muffin out of the baking tin, and place them on a cooling rack to cool down.
Let the gluten free lemon poppyseed muffins come to room temperature before adding the glaze and eating.
Healthy Lemon Poppy Seed Muffins – How to Make The Lemon Glaze
Traditional glazes will call for an entire cup powdered sugar, and sometimes even dairy products like greek yogurt. Not this healthy glaze! Here’s how to make it:
Mix 2 tablespoons cashew butter, 1 tablespoon honey, and 1 tablespoon lemon juice into a small bowl. If the lemon glaze is looking a little thick, feel free to add 1 teaspoon of water to thin it out. That’s it! Easy!
Making these healthy lemon poppy seed muffins reminds me of all the other lemon recipes I want to get onto the blog. Lemon poppy seed bread, lemon bars, lemon Larabar bars, lemon marshmallow pie, lemon blueberry poppy seed muffins…
What’s your favorite lemon treat you’ve made? Tell me in the comments below and thanks for being here and visiting my blog!
Notes: I haven’t tried any flour substitutions like oat flour. I highly recommend sticking to the written recipe for this one!
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Healthy Lemon Poppy Seed Muffins
Ingredients
For the Muffins
- 2 cups almond flour
- 1/3 cup tapioca powder can sub arrowroot
- 2 tablespoons coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 eggs
- 1/2 cup maple syrup
- 1/2 cup fresh lemon juice about 3-4 large lemons
- 2 tablespoons avocado oil can sub any mild tasting oil
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons poppy seeds
- zest from 1 medium lemon about 1/2 teaspoon, optional
For the Glaze (Optional)
- 2 tablespoons cashew butter
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
Instructions
For the Muffins
- Preheat the oven to 350°F and line a muffin tin with 12 muffin liners.
- In a medium sized mixing bowl, whisk together the almond flour, tapioca powder, coconut flour, baking soda, and salt.
- Add in the eggs, maple syrup, oil, vanilla extract, lemon juice, and poppy seeds.
- Whisk the mixture until the ingredients are evenly incorporated and there's no lumps.
- Fill your muffin liners with the muffin batter until they're almonst full.
- Bake for 15-17 minutes.
- When the muffins are done baking, remove them from the oven and take each individual muffin out of the baking tin, and place on a cooling rack to cool down.
- Allow the muffins to come to room temperature before adding the glaze, removing the liners, and eating.
For the Glaze
- Mix the cashew butter, honey, and lemon juice into a small bowl until well combined.
- If the glaze is looking a little thick, feel free to add 1 teaspoon of water to thin it out.
- Drizzle the glaze over the room temperature muffins. Enjoy!
Notes
Hungry for more? Check out some of my favorite recipes!
Paleo/GF Banana Bread Cookies
Oatmeal Raisin Cookies Bites
Balsamic Chicken Drumsticks
Chocolate Pomegranate Almond Clusters
Paleo Whoopie Pies
Fudgy Paleo Brownies
Gluten Free and Paleo Crinkle Cookies
Paleo Pecan Chocolate Chip Cookies
Strawberry Banana Smoothie
