Name: Dairy-Free Frosted Lemon Poppy Seed Muffins
Prep time: 150 min
Cook time: 13 min
Total time: 163 min
Ingredients: 2 cups gluten-free all-purpose flour; 1 Tbsp. poppy seeds; 2 tsp. aluminum-free baking powder; ¼ tsp. baking soda; 2/3 cup coconut sugar; 2 lemons (zested); 2 large eggs (room temperature); 1-1/2 lemons (juiced); Splash vanilla extract; 1/3 cup avocado oil; ½ cup milk or unsweetened oat milk; ½ tsp. fine sea salt; 1 cup cashews (soaked in water overnight or in hot water for 1 hour); 1 lemon (juiced); ½ can coconut cream; ¼ cup oat milk; 2 Tbsp. maple syrup; ½ tsp. arrowroot powder

Sorry boring breakfast options, but muffin’ compares to these morning treats. Made with gluten-free flour and fresh lemons, every bite is soft and bursting with crunchy poppy seeds and bright, citrus flavor. The cashew-based frosting – sweetened with maple syrup – gives rise to the perfect blend of sweet and tart. When life gives you lemons, make muffins.

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Dairy-Free Frosted Lemon Poppy Seed Muffins

Prep Time 2 hours 30 minutes

Cook Time 13 minutes

Total Time 2 hours 43 minutes

Servings 12

Calories 302.95 kcal

Author Anastasia Midas

Ingredients

Muffins

2 cups gluten-free all-purpose flour
1 Tbsp. poppy seeds
2 tsp. aluminum-free baking powder
¼ tsp. baking soda
2/3 cup coconut sugar
2 lemons zested
2 large eggs room temperature
1-1/2 lemons juiced
Splash vanilla extract
1/3 cup avocado oil
½ cup milk or unsweetened oat milk
½ tsp. fine sea salt

Icing

1 cup cashews soaked in water overnight or in hot water for 1 hour
1 lemon juiced
½ can coconut cream
¼ cup oat milk
2 Tbsp. maple syrup
½ tsp. arrowroot powder

Instructions

In blender, combine icing ingredients; blend until thick and creamy. Freeze 1 hour. Whip mixture; freeze for 1 additional hour. Move to refrigerator.
Preheat oven to 400 degrees F. Line 12-cup muffin tin with paper liners or spray with non-stick coconut spray.
In large bowl, whisk together gluten free flour, poppy seeds, baking powder, baking soda, salt, coconut sugar and lemon zest.
In medium bowl, whisk together eggs, lemon juice, vanilla extract, oil and oat milk until completely combined.
Pour wet ingredients into dry; mix until just combined. Pour into prepared muffin cups, filling almost to the top of each well. Bake 13 minutes.
Remove from pan, let cool on wire rack. Frost.

Recipe Notes

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Nutrition Facts

Dairy-Free Frosted Lemon Poppy Seed Muffins

Amount Per Serving

Calories 302.95 Calories from Fat 164

% Daily Value*

Fat 18.21g28%

Saturated Fat 6.64g33%

Cholesterol 31mg10%

Sodium 211.7mg9%

Potassium 194.39mg6%

Carbohydrates 33.76g11%

Fiber 3.89g16%

Sugar 11.12g12%

Protein 6.34g13%

Vitamin A 75.76IU2%

Vitamin C 17.13mg21%

Calcium 116.95mg12%

Iron 2.39mg13%

* Percent Daily Values are based on a 2000 calorie diet.