Lemon poppyseed Muffins

These are healthy whole wheat lemon poppyseed muffins! They are delicious and a healthy snack. Topped off with a small amount of lemon glaze.


1 3/4 cup whole wheat flour

1 tsp baking soda

1 tsp salt

1/2 tsp cardamom

zest of 2 lemons

3 Tbsp poppy seeds

2 eggs

1/8 tsp almond extract

1/4 cup canola oil

3 Tbsp almond butter

3 Tbsp honey

2 Tbsp lemon juice

3/4 cup almond milk


2 Tbsp icing sugar

1 1/4 tsp lemon juice

Preheat oven to 425˚F. Grease muffin tins.

In large mixing bowl combine flour, baking soda, salt, cardamom, lemon zest and poppy seeds. In separate bowl whisk together eggs, almond extract, oil, almond butter, honey, lemon juice and almond milk. Whisk wet ingredients into dry until just incorporated. Try not to over mix batter. Spoon batter into prepared muffin tins 3/4 full. You will get about 15 muffins.

Bake for 10-12 minutes or until tooth pick inserted into middle comes out clean. Let slightly cool in muffin tins about 5 minutes before removing and fully cooling on wire rack. If needed you can run a knife around muffins to help remove from tins.

While muffins are cooling make your icing. Mix together icing sugar and lemon juice. Ensure you allow muffins to fully cool before icing. If you do not have a pipping bag, pour icing into a ziplock bag and cutting a small piece from the corner. And slowly drizzle over top of muffins. Enjoy! Store in airtight container in the fridge or freezer.


This only makes a small amount of icing (as seen in photos, it is a small drizzle per muffin). If you prefer a bit more icing on your muffins I suggest doubling the icing. The best way to get a nice drizzle is to grab a ziplock bag. Roll down the sides of the bag so that when you pour in the icing it will go neatly on the bottom of the bag. Seal the top and press icing to the bottom corner. Cut a very small corner of the bag with scissors. Now you have a homemade pipping bag!