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gluten-free lemon poppy seed muffins with a coconut butter glaze

Gluten-Free Lemon Poppy Seed Muffins with Coconut Butter Icing

Start your day with these Gluten-Free Lemon Poppy Seed Muffins! They're healthy, flavorful and made in just one bowl!
Course Baked Goods
Cuisine American
Keyword breakfast, brunch, gluten-free, healthy muffins, lemon poppy seed, muffins
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 9 muffins
Calories 231kcal


for the muffins

for the icing

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


  • 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.


Calories: 231kcal | Carbohydrates: 21g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 185mg | Fiber: 3g | Sugar: 12g