Gluten Free Lemon Poppy Seed Muffins
These gluten free lemon poppy seed muffins are a light, fluffy, and nutritious treat made with almond and coconut flours, naturally sweetened with coconut sugar, and bursting with fresh lemon flavor.
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
- ½ cup powdered sugar optional, for lemon glaze
- 1 Tablespoon lemon juice for lemon glaze
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together eggs, coconut sugar, melted coconut oil, lemon juice, and lemon zest. Ensure all ingredients are at room temperature to prevent the coconut oil from solidifying.
- In another bowl, sift together the almond flour, coconut flour, baking powder, and poppy seeds. Gradually stir the dry ingredients into the wet mixture until fully combined with no lumps.
- Evenly divide the batter between the 12 muffin liners, filling each about halfway.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and lemon juice until smooth. Adjust consistency as needed. Drizzle over the cooled muffins before serving (if using).
Notes
Store unglazed muffins in the fridge for up to 5 days in an airtight container. Glazed muffins are best enjoyed fresh but can also be stored in the fridge with parchment paper between layers to prevent sticking.