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head on shot of lemon poppy seed muffins with one on a plate drizzled with lemon glaze and a bowl of lemons in the background

Grain-Free Lemon Poppy Seed Muffins


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4.5 from 4 reviews

  • Author: Gina Fontana
  • Total Time: 40 minutes
  • Yield: 6 large muffins 1x

Description

These Grain-Free Lemon Poppy Seed Muffins make the perfect breakfast and use a combination of cassava, coconut, and almond flour for that light and airy muffin texture. They are also gluten-free and vegan!


Ingredients

Units Scale
  • 4 flax eggs (4 tablespoons flaxseed meal + 2/3 cup water)
  • 1 cup plant milk
  • 1 teaspoon apple cider vinegar
  • 1 cup cassava flour (I used Let’s Do Organic Cassava Flour from Edward & Sons)
  • 1/2 cup coconut flour (I used Let’s Do Organic Coconut Flour from Edward & Sons)
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoons poppy seeds
  • 1/2 cup vegan/plant butter, softened
  • 1/2 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup lemon juice

Citrus Icing

  • 3/4 cup powdered sugar
  • 3 teaspoons lemon juice

Instructions

    1. Preheat the oven to 350 degrees F. In a small bowl combine the flaxseed meal and water in a small bowl and set it aside to form the “eggs”. In another bowl combine the plant milk with apple cider vinegar and set aside to create a “buttermilk”.
    2. In a large bowl combine the cassava flour, coconut flour, almond flour, baking powder, baking soda and poppy seeds.
    3. In a separate large bowl, beat together the butter and sugar until creamy and then add the vanilla, flax eggs, milk mixture, and lemon juice.
    4. Using a spatula or spoon, combine the flour mixture with the wet mixture and stir just enough to form a batter, do not overmix. Spoon the batter into a greased muffin pan up to the top and then using a large ice cream scoop (or alternatively a spoon), scoop the remaining batter on the tops of each muffin to form the traditional muffin top shape. Then bake for 25-27 minutes and let the muffins cool completely before icing.
    5. To make the icing, whisk together the powdered sugar and lemon juice to form a thick paste and then pour over the muffins, making more if needed.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Cuisine: American