Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are bursting with fresh lemon flavor and made healthy by using a gluten-free flour, dairy-free coconut oil, and honey as a natural sweetener.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
- ⅔ cup coconut oil melted
- 3 eggs large, room temperature
- ⅔ cup honey*
- ¼ cup lemon juice
- ½ cup almond milk* room temperature
- 1 tsp. vanilla extract
- 2 ¼ cups flour* gluten-free 1-to-1
- 1 tsp. baking soda
- 2 Tbsp. lemon zest
- 1 Tbsp. poppy seeds
Lemon Glaze (optional)
- ½ cup powdered sugar
- 1 Tbsp. Milk
- 1 tsp. Lemon zest
Preheat oven to 350 degrees.
In a medium-sized bowl whisk together coconut oil, eggs, honey, lemon juice, milk, and vanilla.
In a separate large bowl combine flour and baking soda. Whisk to combine.
Add dry ingredients to wet ingredients and stir until just combined.
Add lemon zest and poppy seeds and mix well.
Spray non-stick cooking spray into 12 cupcake liners in a muffin pan. Pour 1/3 cup batter into each liner.
Bake muffins for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
While muffins are baking, whisk together powdered sugar, milk, and lemon zest until smooth. Let muffins cool to room temperature and then drizzle glaze over muffins.
Enjoy muffins immediately or store muffins in an airtight container for up to 2-3 days.
- Regular all-purpose flour can be used in place of the gluten-free 1-to-1 blend.
- Butter or vegan butter may be used in place of coconut oil.
- Maple syrup or agave nectar can be substituted for the honey.
Calories: 283kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 144mg | Potassium: 43mg | Fiber: 2g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 5.8mg | Calcium: 57mg | Iron: 1.2mg