Dairy-Free Frosted Lemon Poppy Seed Muffins
Prep Time
2 hrs 30 mins
Cook Time
13 mins
Total Time
2 hrs 43 mins
Servings: 12
Calories: 302.95 kcal
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.
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In medium bowl, whisk together eggs, lemon juice, vanilla extract, oil and oat milk until completely combined.
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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.