Lemon-Poppy seed Muffins with Tangy Lemon Icing with Almond Breeze

Super-tender little cakes with a tangy lemon glaze. Be sure to use fresh lemon juice for the brightest flavor.


  • 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. 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.

Featured In: Food Blogger
Courtesy of: Fit Foodie Finds


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