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Top view of fresh lemon poppyseed muffins made with Almond Cow milk machine

Pro Lemon Poppyseed Muffins

Prep Time: 10 minCook Time: 20 min

Servings: 6-8 muffins



  • 2 cups Almond flour
  • ½ cup Tapioca flour
  • 1 cup Almond pulp
  • ½ cup Coconut sugar (or granulated cane sugar)
  • 2 ½ tbsp Poppy seeds
  • 2 tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ cup Melted coconut oil
  • ½ cup Cashew milk (or any other plant-based milk)
  • Squeezed lemon juice (2 lemons)
  • 1 tbsp Lemon zest

Lemon Glaze (optional)

  • ½ cup Powdered sugar
  • 1 tbsp Lemon juice


Step 1

Preheat oven to 375 degrees Fahrenheit and line a muffin tin with 8 paper cups or grease with coconut oil.

Step 2

In a medium sized bowl combine almond flour, tapioca flour, coconut sugar, baking powder, baking soda and poppy seeds.

Step 3

In a separate bowl add milk, coconut oil, lemon juice, lemon zest and almond pulp.

Step 4

Pour wet ingredients into dry ingredients and mix until no lumps remain.

Step 5

Pour batter evenly into each muffin cup about ¾ full. Place in oven and bake for about 20-25 minutes until muffins appear golden brown.

Step 6

Let sit in tin for a few minutes and transfer onto a cooling rack.

Step 7

In a small bowl whisk together sugar and lemon juice to make the glaze. Once muffins are cooled down, glaze and let dry for a few minutes.

Step 8

Store leftovers in the refrigerator for up to two days.