Gluten Free Lemon Poppy Seed Muffins

Gluten Free Lemon Poppy Seed Muffins made dairy-free and refined sugar-free. A fresh, vibrant healthier muffin recipe!

This gluten-free version of classic lemon poppy seed muffins boasts big citrus flavor for a delightful treat!

Plus, the recipe is dairy-free and refined sugar-free. A guilt-free treat, indeed!

Lemon poppy seed muffins have always been one of my personal favorites, so I bake batches regularly.

Let’s discuss the simple ingredients for gluten free lemon poppy seed muffins! The great news is you can easily find the full ingredients list at any grocery store.

Lemon Poppy Seed Muffin Ingredients:

Gluten-Free All-Purpose Flour: Choose your favorite gluten-free all-purpose flour blend. I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, but any GF blend that is designed to be a 1:1 replacement for regular flour should work.

Fresh Lemons: We need lemon zest and fresh lemon juice, so pick up three lemons to source it. The lemon zest is the most important ingredient! We need about a tablespoon and a half.

Poppy Seeds: Another all star ingredient that makes these muffins pop! Poppy seed contribute unique flavor and fun, poppy texture.

Baking Powder and Baking Soda: The leavening agents here. We need baking powder and baking soda to help the muffin batter rise.

Unsweetened Almond Milk: The liquid portion of the recipe. The flour needs liquid to absorb to create a fluffy texture. I like using almond milk, but oat milk or any non-dairy milk works too. Regular cow’s milk works great as well.

Coconut Sugar: I like using coconut sugar because it is lower on the glycemic index than regular sugar. Swap it out for cane sugar, brown sugar, or sugar-free sweetener if you’d prefer.

Avocado Oil: The fat portion of the recipe, we need some avocado oil for a moist, tender crumb. You can also use melted butter here.

Eggs: A couple of eggs help the batter rise for the best texture.

Now that we’ve covered the basic ingredients for these easy gluten free lemon and poppy seed muffins, let’s bake a batch!

How to Make Lemon Poppy Seed Muffins:

1. Preheat oven to 350 and prepare a lightly oiled muffin pan or use paper liners.
2. In a mixing bowl, whisk together the eggs, almond milk, oil, and lemon juice.
3. In a separate bowl, combine the flour, baking powder & soda, salt, coconut sugar and poppy seeds. Stir to combine.
4. Pour the dry mixture in with the wet mixture, and stir to combine.
5. Pour the batter ¾ of the way up the muffin holes and bake for 23 to 30 minutes, until the muffins test clean when poked with a toothpick.

If you love lemon treat recipes, also try more of my favorite lemon recipes.

More Lemon Treats:

• Lemon Poppy Seed Coconut Flour Pancakes
• Almond Flour Lemon Cake
• Blueberry Lemon Yogurt Bread
• Lemon Berry Mini Triffles

Enjoy these healthier gluten free lemon poppy seed muffins for breakfast or snack the next time the craving strikes!

Gluten Free Lemon Poppy Seed Muffins

4.50 from 2 votes

These fresh, vibrant lemon poppy seed muffins will become a household favorite! Easy to prepare, moist, and perfectly sweet, they are a wholesome treat!

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings: 12 Muffins

Equipment

• Muffin Tin

Ingredients

• 2 large eggs
• 2/3 cup almond milk *
• 1/2 cup avocado oil
• 3 Tbsp fresh lemon juice
• 1.5 Tbsp fresh lemon zest
• 2.5 cups gluten-free all-purpose flour such as Bob’s Red Mill
• 1.5 tsp baking powder
• ¼ tsp baking soda
• 1 tsp salt
• ¾ cup coconut sugar or cane sugar
• 2 Tbsp poppy seeds

Instructions

• Preheat oven to 350 and prepare a lightly oiled muffin pan or use paper liners.
• In a mixing bowl, whisk together the eggs, almond milk, oil, and lemon juice.
• In a separate bowl, combine the flour, baking powder & soda, salt, coconut sugar and poppy seeds. Stir to combine.
• Pour the dry mixture in with the wet mixture, and stir to combine.
• Pour the batter ¾ of the way up the muffin holes and bake for 23 to 30 minutes, until the muffins test clean when poked with a toothpick.
• Enjoy with your favorite smoothie!

Notes

*You can also use a combination of 1/2 cup plain Greek yogurt (or sour cream) and 1/2 cup of milk of your choosing.

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Nutrition

Serving: 1of 12 · Calories: 216kcal · Carbohydrates: 40g · Protein: 3g · Fat: 6g · Fiber: 1g · Sugar: 15g

Author: Julia

Course: Breakfast

Cuisine: American

Keyword: breakfast, gluten free recipes, gluten-free lemon poppy seed muffins, healthy muffins, muffin recipe

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