Lemon Poppy Seed Muffins with Coconut Butter Icing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, tender muffins with bright lemon flavor and poppy seed texture, topped with creamy coconut icing. Made in one bowl and naturally free from gluten, dairy, and refined sugar. Perfect for a wholesome breakfast or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1/2 cup mashed banana (about 1 medium)
- 2 eggs
- 1/4 cup unsweetened coconut yogurt (or yogurt variety of choice)
- 3 tablespoons honey (or maple syrup)
- 2 tablespoons lemon juice
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup quinoa flour
- 2 tablespoons coconut sugar
- 1 tablespoon coconut flour
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 - 2 tablespoons lemon zest (about 2 whole lemons)
- 1 tablespoon poppy seeds
- 2 tablespoons coconut butter
- 2 teaspoons unsweetened almond milk
- 1 teaspoon lemon juice
- 1 teaspoon honey
At a glance
PER SERVING · TIME 32M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 22m
- Sodium
- 24mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 95mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 24MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.