Gluten-Free Lemon Poppy Seed Muffin Magic


If you know me at all or have followed me for a bit, you know that I love baking. I find it extremely therapeutic. Whether I’m overwhelmed in life, or just need a break, I put some good tunes on, pour a glass of wine / possibly kombucha depending on my mood, and I create. Which brings me to these insanely delicious GF Lemon Poppy Seed Muffins. Not too sweet, extremely moist, delicious, and honestly pretty filling - I’ll be making these again and again.


  • 2 1/4 cups almond flour

  • 1/4 cup arrowroot flour

  • 1/4 cup coconut flour

  • 3 eggs

  • 1/2 cup lemon juice (I was able to get this out of 2 large lemons)

  • Zest of 1-2 lemons

  • 1/2 cup maple syrup + 1 Tb

  • 1/4 cup coconut oil melted

  • 1 1/2 tsp vanilla extract

  • 1 tsp baking soda

  • 3 tb poppy seeds

  • Honey + cinnamon to taste



  • Put on Jack Johnson or Lana Del Rey Spotify radio.

  • Pour yourself a glass of Haus on the rocks

  • Preheat the oven to 350

  • Get out a muffin tin, liners, measuring cups, a medium mixing bowl, a large mixing bowl, and the rest of your ingredients.

  • In one bowl, combine the eggs, maple syrup, coconut oil (melted and cooled - I put it in the freezer for about 2 or 3 minutes to ensure it is fully cooled), lemon juice, lemon zest, and vanilla extract.

  • In the other bowl, mix together the dry ingredients: almond flour, arrowroot flour, coconut flour, baking soda, and poppy seeds.

  • Pour the dry batter into the wet batter and give it a taste. Option here to add a dash of cinnamon or a tsp or 2 of honey. You can also squeeze in a bit more lemon if you feel the need as well.

  • Pour into the tin liners about 3/4 of the way.

  • Bake for 15-17 minutes or so, using a toothpick to check on the insides while waiting for the outside to turn into a light golden crispy top.

  • As for the “icing”….you can really just make this up. The first time I did this with 1/4 cup of maple syrup and a tablespoon of coconut butter, which was really good, but reallllllly sweet. The second time I did less maple syrup and added a touch of honey and water and I think that was v good.

  • Make sure to let them cool down beforehand, or the icing will melt into them and they will be verrrrry sweet - but also still good AF.

  • Close your eyes, take a bite, and enjjjjjjoy.

Let me know how they turn out!!! Hope you’re swaying away in your kitchen feeling good, drinking well, and eating even better.

*(recipe adapted from KaleJunkie)