Eating Bird Food · by Brittany Mullins★ 4.6 (41)
Lemon Poppyseed Muffins
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 16%
CARBS 23G32% OF CAL
3G FIBER2G OTHER18G TOTAL SUGAR
FAT 20G63% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free muffins made with almond and coconut flour, brightened with fresh lemon and poppy seeds. Tender, lemony, and optionally topped with a simple lemon glaze.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 5 eggs (at room temperature )
- ¾ cup coconut sugar
- ½ cup melted coconut oil
- ¼ cup lemon juice (at room temperature )
- ½ Tablespoon lemon zest
- 2 cups almond flour
- ¼ cup coconut flour
- 1 Tablespoon baking powder
- 2 Tablespoons poppy seeds
- lemon glaze (optional)
- ½ cup powdered sugar
- 1 Tablespoon lemon juice
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 16%
CARBS 23G32% OF CAL
3G FIBER2G OTHER18G TOTAL SUGAR
FAT 20G63% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 32mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 223mg
- Calcium
- 78mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 32MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.