The Best Grain-Free Lemon Poppy Seed Muffins with Vanilla Glaze

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These SCD Lemon Poppy Seed Muffins with Vanilla Glaze are a bright, citrusy treat perfect for a Mother’s Day!

Whether you’re giving mom breakfast in bed or the whole brunch spread, these lemon poppy seed muffins are sure to delight!

Made with wholesome, gut-friendly ingredients and free of grains and refined sugar, these muffins strike the perfect balance of soft texture and zesty lemon flavor. The subtle crunch of poppy seeds adds a delightful contrast, while the smooth vanilla glaze drizzled on top brings just the right amount of sweetness.

These muffins are a beautiful edition to your brunch table, easy to make ahead, and guaranteed to make Mom feel extra special! Whether served with my SCD Iced Coffee, London Fog Latte, or alongside a cheery springtime spread, these muffins are a fresh, feel-good way to celebrate mom.

These muffins can be made a day ahead so you can really make mothers day all about mom! Be sure to store these muffins in an airtight container. They can be kept on the counter for up to three days or in the fridge for up to five days. These muffins also freeze well for up to a month! These muffins are great without the glaze too if you don’t have any coconut butter. Note this recipe makes 10 muffins instead of 12 as you need to fill the muffin liners to the top as they won’t rise much in the baking process. Happy Mother’s Day!

                                                      

The Best Grain-Free Lemon Poppy Seed Muffins with Vanilla Glaze

Serves 10
Prep: 10 min
Cooking: 20 min
Glazing: 5 min
Total: 35 min
Beginner

Ingredients:

For the Muffins:

2 cups almond flour

½ cup coconut flour 

½ tsp. baking soda 

1 Tbsp. poppy seeds 

2 tsp. lemon zest, about 1 lemon 

3 eggs 

½ cup honey 

¼ cup butter, melted 

1 Tbsp. lemon juice, about ½ a large lemon 

For the Glaze: 

⅓ cup coconut butter, melted 

3 Tbsp. honey 

4 Tbsp. almond milk, no thickeners

1 tsp. vanilla extract

Extra poppy seeds for topping, optional

  Method Of Prep:

  1. Preheat the oven to 350°F. Line a muffin tin with liners or grease with butter or coconut oil.
  2. Gather and prep ingredients.
  3. In a medium bowl add flours, poppyseeds, baking soda and lemon zest.
  4. Whisk together, set aside.
  5. In a large bowl add eggs and honey. Cream together with an electric mixer for about 30 seconds or until the honey is fully incorporated into the eggs.
  6. Next, add in melted butter and lemon juice.
  7. Combine for a few more seconds with the electric mixer.
  8. Now slowly add your dry ingredients to the wet, mixing to incorporate with a spatula. I like to do this in thirds. Spoon batter to fill to the top of each muffin liner.
  9. Bake for 15-20 minutes or until you can insert a toothpick and it comes out cleanly.
  10. Cool completely on a wire rack.
  11. During baking or cooling we can make our glaze. In a microwave safe bowl add coconut butter. Microwave in 30 second increments until melted and easily pliable.
  12. Add in honey, almond milk, and vanilla extract. Whisk until glaze forms.
  13. Drizzle gaze over muffins when cooled and sprinkle with some extra poppy seeds if desired.
  14. Serve immediately and enjoy!

                      

Nutrition Facts: (includes glaze) 
Calories- 337
Carbs- 29.9 g
Fat- 21.3 g
Protein- 8.5 g

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