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Lemon Poppyseed Muffins

These gluten free lemon poppy seed muffins are made with almond and coconut flour and have a bright, lemony flavor. They're delicious as is or topped with a lemon glaze!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 291 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 5 eggs at room temperature
  • ¾ cup coconut sugar
  • ½ cup melted coconut oil
  • ¼ cup lemon juice at room temperature
  • ½ Tablespoon lemon zest
  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 Tablespoon baking powder
  • 2 Tablespoons poppy seeds
  • Lemon Glaze optional
Lemon Glaze 
  • ½ cup powdered sugar
  • 1 Tablespoon lemon juice

Instructions

    Cup of Yum
  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

  • Keto Lemon Cake
  • Recipe inspired and adapted from this Keto Lemon Cake.

Nutrition Information

Serving 1muffin (without glaze) Calories 291kcal (15%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Cholesterol 77mg (26%) Sodium 163mg (7%) Fiber 3g (12%) Sugar 16g (32%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 291

% Daily Value*

Serving 1muffin (without glaze)
Calories 291kcal 15%
Carbohydrates 28g 9%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Cholesterol 77mg 26%
Sodium 163mg 7%
Fiber 3g 12%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.