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5 from 1 vote

Lemon Poppy Seed Olive Oil Muffins

Servings: 9 muffins



  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoons poppy seeds
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup Olive Oil from Spain
  • zest of 2 lemons
  • 1/2 cup lemon juice from 4 lemons
  • 1/4 cup almond milk


  • 1/4 cup coconut butter
  • 2 tablespoons maple syrup
  • 3-4 tablespoons lemon juice


  • Preheat oven to 350° and line a muffin pan with 9 parchment liners. Set aside.
  • In a large bowl, combine almond flour, coconut flour, salt, baking soda and poppy seeds. Stir together.
  • Add the eggs, honey, olive oil, lemon juice, lemon zest, and almond milk. Stir until smooth
  • Bake for 34-37 minutes, until the edges are lightly brown and a toothpick inserted in the center comes out clean. Let cool before glazing.
  • Make the glaze. Make sure coconut butter is liquidy, you may need to microwave it for 30 seconds and stir it well. Combine the coconut butter, maple syrup, and lemon juice in a small bowl and stir well. Spoon on each muffin, covering the top. 
  • Store muffins covered in the fridge