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Fluffy lemon poppy seed protein muffins made with almond flour and topped with a homemade coconut butter glaze.
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Healthy Lemon Poppyseed Protein Muffins (Gluten-Free + Dairy-Free)

*Total Time incudes an additional 5 minutes to allow the glaze to set.
Bright, zesty, and protein-packed, these Lemon Poppyseed Muffins are gluten-free, dairy-free and topped with the best lemony glaze. Perfect for meal prep, breakfast, or a post-workout treat!
Keyword almond flour muffins, dairy-free muffins, gluten-free muffins, healthy lemon muffins, high-protein breakfast muffins, lemon poppyseed protein muffins, low-sugar muffins, protein muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author Rachael DeVaux

Ingredients

For the protein muffins:

  • 2 cups almond flour
  • ½ cup vanilla protein powder (I used Ritual)
  • 4 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 4 pasture-raised eggs
  • ½ cup unsweetened almond milk
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 4 tablespoons raw honey or pure maple syrup
  • 2 teaspoons vanilla extract
  • 4 tablespoons melted coconut oil

For the lemon glaze:

  • 2 tablespoons fresh lemon juice
  • 2.5 tablespoons melted coconut butter (for a creamy, dairy-free glaze)
  • 1 tablespoon raw honey or pure maple syrup (adjust for sweetness)
  • Zest of 1 lemon for garnish (optional)

Instructions

To make the protein muffins:

  • Preheat the oven to 350°F (175°C).
  • Line a muffin tin with 12 liners.
  • In a large bowl, whisk together the dry ingredients: almond flour, protein powder, poppy seeds, baking powder, and sea salt.
  • In a separate bowl, whisk together the wet ingredients: eggs, almond milk, lemon juice, lemon zest, honey, vanilla extract, and melted coconut oil.
  • Pour the wet ingredients into the dry ingredients, and stir until just combined. Divide the batter evenly between muffin liners.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool completely.

To prepare the lemon glaze:

  • In a small bowl, whisk together the lemon juice, melted coconut butter, and honey (or maple syrup) until smooth and pourable. If too thick, add a little more lemon juice.

To glaze the muffins:

  • Once muffins are cool, drizzle the glaze over each muffin.
  • Sprinkle with additional lemon zest if desired. Allow the glaze to set for about 5 minutes. Serve and enjoy!

How to store:

  • Store muffins in an airtight container at room temp for 1–2 days or in the fridge for up to 5 days. For longer storage, freeze (unglazed) for up to 2 months—just thaw overnight or warm them up before enjoying.