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Home/Blog/Lemon Poppyseed Muffins Recipe, with Lemon Glaze
Lemon Poppyseed Muffins Recipe, with Lemon Glaze
By Holly Darnell, RD
May 11, 2023
Lemon poppyseed muffins or cake is one of the yummiest desserts or snacks, but if you pick it up from the supermarket or cafe, it's also loaded with sugar and unhealthy fats.
Here we turn that lemon poppyseed muffin around, with only 12 grams of sugar vs. 12 grams of performance fats per muffin. Clocking in at 250 calories, each is a perfect snack or dessert. It also made our list of easy breakfast ideas.
These dairy-free, gluten-free lemon poppy seed muffins also contain Collagen Peptides Protein Powder for some additional gut, skin and joint support.
How to Make Lemon Poppyseed Muffins
Preheat the oven to 350 F and line a muffin tin with paper liners. Melt the coconut oil and then pour into a medium bowl. Whisk together with the coconut sugar.
In a separate medium-sized bowl, combine the flour, baking powder, baking soda, unflavored collagen peptides and sea salt.
In the other bowl with the coconut oil and sugar, add in the liquid ingredients. Whisk in the coconut milk yogurt, eggs, vanilla, lemon juice, along with lemon zest.
Pour it into the flour mixture and fold just until combined. Add in the poppyseeds. (Batter will be thick.) Divide batter evenly among paper liners.
Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 10 minutes. Remove and finish cooling on a wire rack.
While the muffins are cooling, make the optional coconut cream glaze. In a small bowl, whisk together coconut cream, maple syrup, lemon juice and sea salt. Drizzle on top of muffins and allow to set for at least 30 minutes.
Store leftover muffins at room temperature in an airtight container. Muffins are best if eaten within three days, after which you should place in the refrigerator.
Other Baked Goods for Breakfast or Snack Time
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.
Lemon Poppy Seed Muffins Recipe
Servings
14Time
25 minCalories
247Author
Holly Darnell, RDThese lemon poppy seed muffins are one of the healthiest, delicious versions you'll find. Ingredients include collagen and coconut yogurt, and this recipe is dairy-free, gluten-free and lower sugar than most others.
Ingredients
Lemon Muffin
8 Tablespoons coconut oil, melted and cooled
¾ cup coconut sugar
3 cups gluten-free all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
2 scoops Unflavored Collagen Peptides
½ teaspoon sea salt
1 cup plain coconut milk yogurt
2 eggs
1 teaspoon vanilla
3 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons poppyseeds
Coconut Cream Lemon Glaze (Optional)
¼ cup coconut cream
2 tablespoons maple syrup
2 tablespoons lemon juice
½ teaspoon sea salt
Directions
Preheat the oven to 350 F and line a muffin tin with paper liners.
In a medium bowl, whisk together melted coconut oil and coconut sugar.
In a separate medium-sized bowl, combine gluten-free all purpose flour, baking powder, baking soda, unflavored collagen peptides and sea salt.
In the same bowl as the coconut oil and sugar, add in the liquid ingredients. Whisk in the coconut milk yogurt, eggs, vanilla, lemon juice and lemon zest.
Pour into the flour mixture and fold just until combined. Add in the poppyseeds. (Batter will be thick.) Divide batter evenly among paper liners.
Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 10 minutes. Remove and finish cooling on a wire rack.
While the muffins are cooling, make the coconut cream glaze. In a small bowl, whisk together coconut cream, maple syrup, lemon juice, and sea salt. Drizzle on top of muffins and allow to set for at least 30 minutes.
Store leftover muffins at room temperature in an airtight container. Muffins are best if eaten within 3 days.
Nutrition
Calories 247, Carbs 32.7 grams, Fiber 0.8 grams, Sugar 11.8 grams, Fat 11.2 grams, Unsaturated Fat 2.8 grams, Saturated Fat 7.6 grams, Trans Fat 0 grams, Cholesterol 26 milligrams, Protein 4.8 grams, Sodium 125 milligrams
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