Gluten free lemon chia and poppy seed muffins with cashew nut icing

These healthy muffins are easy to make, and the combination of lemony tang and creamy cashew frosting is delicious.

Gluten-free, refined sugar-free, dairy-free

Serves 9


  • Ground Almonds, 2.5 cups
  • Three eggs
  • You can use any sweetener you like, but I recommend maple syrup.
  • Coconut Oil, 2/3 cup
  • Two medium Lemons (Zest and Juice)
  • One tablespoon of Chia Seeds plus one tablespoon of water
  • One teaspoon baking powder (gluten-free)
  • Poppy seeds, two tablespoons

Cashew Icing

  • 1/4 cup raw cashews (soaked in water)
  • Maple syrup or sweetener (of your choice): 2 tablespoons
  • Coconut milk two tablespoons
  • Coconut oil, one heaping tablespoon
  • Lemon juice, one tablespoon


  1. Heat oven to 170C
  2. Grease a muffin pan with coconut oil.
  3. Add the poppy seeds, lemon zest, and baking powder to a large bowl. Set aside.
  4. Mix two tablespoons of warm water and one tablespoon of chia seed in a cup. Set aside
  5. Heat coconut oil over low heat until melted; add maple syrup.
  6. Beat the eggs in a small bowl and add the juice of the lemon.
  7. Mix well the almond mixture with the coconut oil, maple syrup, chia mixture, and egg.
  8. Pour the muffin mixture into muffin trays and bake them for 15 to 20 minutes or until golden.
  9. Remove from the oven and let it cool down. Remove muffins from the oven and let them cool on a cooling rack

Cashew Icing

  1. Cashews should be soaked in water for a minimum of one hour before making.
  2. Blend all ingredients in a food processor until creamy and smooth (this could take some time).
  3. After the muffins are cooled, ice them with cashew icing.
  4. Decorate with coconut flakes if desired.

Enjoy these gluten-free Lemon, Chia, and Poppy Seed Muffins.

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