Lemon Almond Flour Poppyseed Muffins

Sunshine in every bite. ☀️🍋 My lemon almond flour poppy seed muffins are bright, zesty, and irresistibly soft — the kind of treat that feels indulgent but loves you back.

Made with my signature lemon almond flour and all-natural ingredients, these muffins are packed with fresh citrus flavor and wholesome goodness. Almond flour adds a rich, tender crumb while giving you protein and healthy fats, and real lemon brings a burst of vitamin C to help support your immune system. Perfect for breakfast, a midday pick-me-up, or a better-for-you dessert, they’re proof that clean ingredients can still taste absolutely bakery-level delicious.

Ingredients

2 3/4 cups Lemon Almond Flour

1/3 cup tapioca flour

2 tablespoons poppy seeds

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

Zest of 2 medium lemons

1/3 cup almond oil or coconut oil

1/4 cup agave

1 teaspoon vanilla extract

1/4 cup freshly squeezed lemon juice, about 2 lemons

3 large eggs

Topping

Lemon Frosting

Directions

Preheat oven to 350ºF and line your muffin pan with liners and spray lightly with oil.

Combine your dry ingredients in medium bowl: almond flour, tapioca flour, poppy seeds, baking powder and salt.

Whisk your wet Ingredients in a bowl: almond oil or coconut oil, agave, vanilla, lemon zest and lemon juice. Add eggs, whisking until combined. 

Combine your wet ingredients with your dry.

Evenly distribute batter into your muffin pan liners. Top with almond slices if you’d like.

Bake for 15-18 minutes, or until inserted toothpick comes out clean.  Allow muffins to cool for 5 minutes, then transfer to cooling rack.

Lastly, drizzle with lemon frosting

 Enjoy!