Lemon-Poppy Seed Muffins with Lemon Icing

Prep Time



Cook Time





Serves Up To




  • 3 cups Blue Diamond Almond Flour

  • ½ cup coconut flour

  • ½ cup granulated sugar

  • 1 Tbsp. gluten-free baking powder

  • 1 Tbsp. finely grated lemon zest

  • 3 tsp. poppy seeds

  • ½ tsp. salt

  • 4 large eggs

  • 1 cup unsweetened Almond Breeze Almond milk (Vanilla or regular)

  • ½ cup coconut oil.

  • 1 cup powdered sugar

  • 4 Tbsp. fresh lemon juice

  • Cooking spray


  1. 1

    Preheat oven to 350°F; line 12 muffin cups with paper liners and spray the inside of the liners with cooking spray. Combine the first 7 ingredients in a large bowl. Make a well in the center.

  2. 2

    Combine the eggs, almond milk and oil in a small bowl with a whisk. Add to the dry ingredients; stir until combined (batter will be very thick).

  3. 3

    Divide evenly among prepared cups, about a scant ¼ cup each. Bake 24 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan 5 minutes; remove muffins to a rack to cool completely.

  4. 4

    Combine the powdered sugar and lemon juice in a bowl; drizzle over cooled muffins. Garnish with lemon peel if desired.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Almond Flour Photo

Almond Flour

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