Grain-Free Lemon-PoppySeed Muffins


  • 6 large eggs
  • 1/3 cup of olive, or melted coconut oil
  • 2/3 cup evaporated cane juice, or sugar
  • 1/2 teaspoons salt
  • 1 teaspoon gluten-free vanilla
  • 2 Tablespoons poppy seeds
  • 3 Tablespoons lemon juice
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • For the glaze:
  • 2 Tablespoons orange juice or 1T. Lemon juice and 1T. water
  • 1/2 cup powdered sugar (make your own with evaporated cane juice)


  1. Preheat oven to 350º
  2. Beat eggs, and stir in oil, sugar, salt, vanilla, poppy seeds, and lemon juice
  3. Mix coconut flour and baking powder together and stir into egg mixture
  4. Stir well, and beat until smooth
  5. Divide batter between twelve prepared muffin tins (I like to line my tins with pretty cupcake liners)
  6. Place in center of oven
  7. Bake for 18-20 minutes until a toothpick comes out clean
  8. Remove from oven and let cool in muffin tin
  9. While the muffins are cooling, mix orange juice and powdered sugar together
  10. Remove muffins from baking pan, and glaze
  11. Yummy!