Coconut Flour Lemon Poppy Seed Muffins with Creamy Lemon Icing

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These Coconut Flour Lemon Poppy Seed Muffins have the perfect balance of sweet and tart flavors, and are naturally gluten-free with plenty of protein to leave you feeling satisfied.

coconut flour lemon poppyseed muffins with lemon icing drizzled on top

I love adding freshly squeezed lemon juice to baked goods, as it’s refreshing and loaded with vitamin C and potassium, along with other nutrients like iron and magnesium. Poppy seeds add a mild crunch in this recipe, and also contribute a small dose of calcium, iron, and zinc in each bite. Even my toddler son, who typically doesn’t care for add-ins in his muffins and cookies, loves to bite into these light and fluffy lemon poppy seed muffins!

coconut flour lemon poppyseed muffin with lemon icing broken in half

These Coconut Flour Lemon Poppy Seed Muffins are:

  • gluten-free and grain-free
  • dairy-free
  • nut-free (if you omit the icing)
  • naturally sweetened
  • light and fluffy
  • higher in protein and lower in sugar than a traditional muffin
  • take only 15 minutes to prepare before baking

You can serve these fluffy muffins as is, or you can top them with the Creamy Lemon Icing recipe I’ve included for a slightly sweeter and fancier presentation. The icing is not nut-free, so keep that in mind if any of your friends or family members have allergies, but it’s quick to prepare and makes these muffins feel more like a cupcake to serve at a special occasion! This is not the type of icing that will harden, since it doesn’t contain refined powdered sugar, so be sure to add the topping right before serving for best results.

lemon icing being drizzled over coconut flour lemon poppyseed muffins

coconut flour lemon poppy seed muffins with icing on counter
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4.55 from 37 votes

Coconut Flour Lemon Poppy Seed Muffins with Creamy Lemon Icing

The best Coconut Flour Lemon Poppy Seed Muffins I've ever tasted! They're gluten-free, dairy-free, and Paleo, with a creamy vegan icing.
Course Dessert
Cuisine American
Keyword Coconut Flour Lemon Poppy Seed Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 135kcal


Lemon Poppy Seed Muffins:

  • 3/4 cup coconut flour (level measurement, not heaping)
  • 3/4 cup maple syrup , at room temperature
  • 1/4 cup melted coconut oil
  • 6 tablespoons freshly squeezed lemon juice
  • Zest of a whole lemon (about a teaspoon)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 6 eggs , at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds

Creamy Lemon Glaze:

  • 1/4 cup raw cashew butter
  • 2 tablespoons pure maple syrup
  • 2 teaspoons fresh lemon juice
  • 1 to 3 teaspoons water , as needed to thin


  • Preheat the oven to 350ºF and line a standard muffin tin with 12 baking cups. (I use these silicone liners for best stick prevention.)
  • Make sure your maple syrup and eggs are at room temperature. You can place the eggs in a bowl of warm tap water for a few minutes to help warm them up quickly. This will ensure that your muffin batter will be runny, like traditional muffin batter, and will easily mix and pour into the muffin cups. (Otherwise the coconut oil may harden and won't mix evenly into the batter.) In a large bowl, combine the coconut flour, maple syrup, coconut oil, lemon juice and zest, salt, baking soda, eggs, and vanilla, and use a whisk to stir the batter until smooth. The whisk should help break up any clumps, making the batter very smooth. Stir in the poppy seeds, then divide the batter evenly among the 12 baking cups.
  • Bake at 350ºF until the centers are firm to the touch and the edges are lightly golden, about 22 to 25 minutes. Cool completely before topping with the icing below.
  • To prepare the Creamy Lemon Icing, stir together the cashew butter, maple syrup, and lemon juice in a small bowl until smooth. Add water 1 teaspoon at a time, as needed to thin the icing to your liking. Drizzle it over the top of each muffin just before serving.
  • Leftover muffins can be stored in an airtight container in the fridge for up to a week.



Calories: 135kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 189mg | Potassium: 93mg | Fiber: 2g | Sugar: 14g | Vitamin A: 120IU | Calcium: 59mg | Iron: 0.7mg
Per Serving: Calories: 135, Fat: 3g, Carbohydrates: 20g, Fiber: 2g, Protein: 4g

poppy seeds mixed into lemon muffin batter and coconut flour lemon poppyseed muffins in muffin tin

Substitution notes: 

  • Flour: Since the muffins are made with coconut flour, I don’t recommend making many modifications to this recipe– coconut flour is SO tricky to work with and cannot be substituted for all-purpose flour, almond flour, or any other flour that I know of. If you’re put-off by the amount of eggs this recipe calls for, you could try substituting a 1/4 cup of applesauce or a flax or chia egg for 1 of the eggs in this recipe, but I wouldn’t stray too far from the number of eggs called for, as they provide the structure of this recipe. Flax and chia eggs rarely work in coconut flour recipes because they don’t rise and firm up in the same manner that chicken eggs do. If you do decide to try working with a vegan egg, make sure you’re prepared for a different results– the centers of the muffins might remain gooey inside.
  • Sweetener: I did try making this recipe with coconut sugar instead of maple syrup, and the results are much darker in color, less sweet, and overall not as pretty.  The maple syrup provided a muffin that looks more traditional, as you see pictured in this post. 
  • Nut-Free: If you’d like to try a nut-free option for the Creamy Lemon Icing, I’d try using coconut butter instead of the raw cashew butter. Just taste as you go and adjust the flavor and texture as needed. 

Reader Feedback: Do you have a favorite baked good for Spring? Let me know if you have any healthy makeover requests!




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I’m not usually a huge fan of coconut flour baked goods, but these turned out well. The lemon-poppyseed combo helps make them not taste too coconutty.

I did make a significant change, though: I thought the recipe sounded both too liquidy and too sweet, and I suspected the huge amount of maple syrup is what made so many commenters’ muffins come out like pudding cake. It just seems out of whack with the other proportions in this recipe. Also, I had two very ripe bananas to use up. So I mashed them and subbed them in for part of the eggs and part of the sweetener, so the batter would have more body and a little less loose liquid: i.e., Each banana was about 1/3 cup, mashed, which is equal to 2 eggs, so I decreased the eggs to 4, and also decreased the liquid sweetener (in my case honey) by 1/3 cup as well. I baked half of them as a test, and they turned out pretty well, with a nice texture and flavor, but slightly sunken on top.

So then I added to the remaining batter 1 tbsp. n of tapioca flour and 1/2 tsp. baking powder and baked the rest: they were perfect, and even rose in a nice dome like wheat-based muffins. I find adding just a bit of tapioca flour can have a really helpful stabilizing effect on baked goods based otherwise on almond or coconut flour.

Heather Dye

Hey there, I love you’re blog & recipes I’ve found so far. Do you happen to have the sugar content for each serving posted above? I just had the gastric sleeve surgery so I have to watch my sugar intake and I am not seeing that listed in the nutrition info.


I tried this couple of days back. I did not have access to maple syrup so substituted with honey. My kitchen smelt like heaven while it was baking. Thanks, this was a great recipe!!


Loved these muffins! Super delicious and not too sweet. I also added shredded coconut which was a nice touch 🙂


These are really good! I thought they might be too sweet so I decreased the maple syrup to 2/3 cup and increased the coconut oil to 1/3 cup. I didn’t make any icing and they were still delicious!


I just made these and they are delicious!!! Thanks for another great recipe! 🙂


Can you swap out Gluten free 1:1 flour for coconut flour?

    Megan Gilmore

    I don’t think so. A gluten-free flour would probably only need 1-2 eggs for a batch of muffins, and you’d need a lot more of that kind of flour than coconut flour. So, I’d look for a different muffin recipe as a baseline so you know the right ratio, then flavor it to your liking!

    Megan Gilmore

    I’ve never tried that, so I couldn’t say for sure, but my guess is that you’ll need more of the gluten-free flour, and possibly less eggs to get a desirable muffin texture. Let me know if you experiment with it!


Excellent flavour and taste. So easy an 8 year old can do it lol…….. yup my son made these muffins and loves the poppy seeds.


Hi would you be able to substitute the coconut flour for oat flour?

    Megan Gilmore

    Not easily. I would look for a recipe that calls for oat flour to get a better idea of the proper ratio. You’ll need a lot more oat flour and less eggs in that case.

Raymond Ligenza

Really like your website and recipes! Can you use the lemon poppy seed muffin mixture as a bread loaf?


Delicious and tangy. Thank you.


These are delicious! I iced the muffins since I couldn’t achieve the drizzling consistency and it was unbelievably good. Also, I ran out of lemon juice and had to use lime juice. Just as good!

Emily Lee

I am allergic to cashews. Think almond butter would taste just as good?

Corrie E Barkdull

These were so tasty! they had a great texture and flavor. 5 stars!

Laura Friesen

could I sub almond butter for cashew butter in the glaze? would it taste funny?
I don’t have cashew butter.

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