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Healthy Lemon Poppy Seed Muffins



1 1/2 cup of white whole wheat flour

2/3 cup coconut sugar (can also use brown sugar)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt


1 cup plain almond milk

zest of 2 lemons

juice of 2 lemons

3 tablespoons of butter, melted (I used vegan butter)

1 egg

1 1/2 teaspoons of vanilla extract

1/4 cup of poppy seeds


1/2 cup of powdered sugar

1 tablespoon of almond milk (plus more if needed)

We found these muffins at


Pre-heat oven to 375 degrees F and spray (or line) a 12 cup muffin tin.

In a large bowl, sift together all of the dry ingredients.

In a medium bowl, mix together all of the wet ingredients and then mix them into the bowl with the dry ingredients until just combined.

Pour the batter evenly into the muffins tins and bake for 15-20 minutes.

Optional: to make icing, whisk together the powdered sugar and almond milk until fully combined and creamy.

If desired, top with icing once cooled and ENJOY!!

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