Lemon Poppyseed Muffins

Breakfast, Sweet Treats

Lemon Poppyseed Muffins


¾ cup coconut flour
¾ cup

maple syrup, at room temperature

¼ cup melted coconut oil
6 tbsp fresh lemon juice
zest whole lemon
eggs, at room temperature
1 scoop Kaizen Naturals® Whey Protein Vanilla Bean
1 tsp baking soda
1 tsp vanilla extract
2 tbsp poppy seeds
pinch  salt


¼ cup

raw cashew butter

2 tbsp

pure maple syrup

2 tsp

fresh lemon juice

1-3 tsp 

water, as required to thin


  1. Preheat oven to 350ºF.
  2. Ensure the eggs and maple syrup are at room temperature. If they are not, place them in a bowl of warm water for a few minutes to help them warm up quickly.
  3. In a large bowl, combine coconut flour, maple syrup, coconut oil, eggs, Kaizen Naturals Whey Protein Vanilla Bean, lemon juice and zest, salt, baking soda, poppy seeds, and vanilla. Whisk until smooth.
  4. Bake in oven for 22-25 minutes or until the edges are lightly golden. Cool completely before topping with icing.
  5. To prepare the icing, stir together the cashew butter, maple syrup, and lemon juice in a small bowl until smooth.
  6. Add water one tsp at a time, as needed to thin the icing to your desired consistency.
  7. Drizzle icing over the top of each muffin before serving. Muffins can be stored in an airtight container in the fridge for up to a week.


Recipe Courtesy of Michelle Garland