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Lemmon poppy seed muffins

Lemon-Poppy Seed Muffins with Lemon Icing

Cook Time:
28 Minutes
Serves Up To:
12 Servings

Nutrition Information

Total Fat26g
Total Carbohydrates30g
Dietary Fiber6g


  • 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 Original Almondmilk (Vanilla or regular)
  • ½ cup coconut oil.
  • 1 cup powdered sugar
  • 4 Tbsp. fresh lemon juice
  • Cooking spray


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

Made with these products:

One pound bag of Blue Diamond finely sifted almond flour
Almond Flour
Original Almondmilk
Original Almondmilk
Shelf Stable Original Almondmilk
Shelf Stable Original Almondmilk
Vanilla Almondmilk
Vanilla Almondmilk
Shelf Stable Vanilla Almondmilk
Shelf Stable Vanilla Almondmilk