Lemon Poppy Seed Muffins with Coconut Butter Icing

5 from 1 vote

Lemon Poppy Seed Muffins with Coconut Butter Icing

These irresistibly moist Lemon Poppy Seed Muffins are not only gluten-free, dairy-free, and refined sugar-free, but they're also made in just one bowl and ready in 30 minutes!

Prep Time10

Cook Time22

Total Time32

Course: Baked Goods

Cuisine: American

Keyword: lemon and poppy seed muffins, lemon poppy seed muffins, poppy seed lemon muffins

Servings: muffins

Calories: 231kcal

Author: Alyssa

Ingredients

for the muffins

1/2 cup mashed banana about 1 medium
2 eggs
1/4 cup unsweetened coconut yogurt or yogurt variety of choice
3 tablespoons honey or maple syrup
2 tablespoons lemon juice
2 tablespoons almond milk
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/2 cup quinoa flour
2 tablespoons coconut sugar
1 tablespoon coconut flour
2 teaspoon baking powder
1/2 teaspoon sea salt
1 - 2 tablespoons lemon zest about 2 whole lemons
1 tablespoon poppy seeds

for the icing

2 tablespoons coconut butter
2 teaspoons unsweetened almond milk
1 teaspoon lemon juice
1 teaspoon honey

Instructions

Preheat oven to 350ºF. Line a muffin tin with paper liners and set aside.
Beat together the wet ingredients until smooth and creamy.
Add the dry ingredients to the bowl and stir together. Fold in lemon zest and poppy seeds.
Fill the muffin tins 3/4 of the way full. This recipe yields between 9 and 10 muffins, so fill any empty tins with a splash of water.
Bake on the center rack for 21 - 23 minutes, until a cake tester inserted into the center comes out clean.
While the muffins are baking, make the icing. Melt all the icing ingredients in a small pan over low heat. Whisk constantly until you get a smooth texture. Add a dash more almond milk if needed to thin it out.
When muffins are done baking, allow to cool completely before icing.

Notes

Store these muffins in an airtight container at room temperature for 3 to 4 days.

Nutrition