Easy Gluten-Free Glazed Lemon Muffins

These muffins are flavored with lemon gelatin dessert. However, if you’re not a fan of gelatin, you can replace it with 1 tablespoon of fresh lemon zest and 2 teaspoons of lemon extract.

Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12


  • 2 cups blanched almond flour
  • ½ cup arrowroot starch or tapioca starch
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • ¾ cup coconut palm sugar or sugar
  • ½ tsp. freshly grated nutmeg
  • 2 Tbsp. poppy seeds
  • 3 Tbsp. lemon gelatin (about half of a 3 oz. package)
  • 1 tsp. lemon extract
  • 3 large eggs
  • ½ cup almond milk
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lemon zest
  • 1 tsp. vanilla extract
  • 4 Tbsp. honey
  • 2 Tbsp. melted coconut oil


  • Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • In a large mixing bowl, whisk the flour, arrowroot starch, salt, baking soda, coconut palm sugar, grated nutmeg, poppy seeds, and gelatin.
  • In a smaller bowl, whisk the lemon extract, eggs, and almond milk. Pour the wet ingredients into the dry ingredients, and whisk until thoroughly combined. Pour the batter into the muffin pan.
  • Bake for 18–20 minutes until golden brown or until a toothpick inserted in the middle of a cupcake comes out clean.
  • Allow to cool in the pan for 10 minutes then transfer to a wire rack until completely cool.
  • If desired, make a lemon glaze by whisking the ingredients in a small bowl and then drizzling the glaze over the cooled muffins.