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

Plate full of lemon poppy seed muffins.

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.

Wooden tray of gluten-free lemon poppy seed muffins with a bowl of fruit and a smoothie to the side.

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.
Man carrying a cutting board with a plate of Gluten Free Lemon Poppy Seed Muffins, a bowl of fruit, and a smoothie.

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

More Lemon Treats:

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

Plate full of lemon poppy seed muffins.

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!
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins

Equipment

Ingredients

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
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More About Julia

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4.50 from 2 votes (2 ratings without comment)

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Questions and Reviews

  2. Congratulations, Julia!
    You’ll be great at a cookbook! It sounds awesome and totally unique! The muffins sound yummy! I am in love with that first picture!

    Reply

  4. Congratulations! What a fantastic news! I’m really happy for you. Wow, that’s a very tight deadline. But I know you can do it. 🙂 I look forward to holding your book in my hands and cook along with it.

    Reply

    1. Thanks so much Amy! I can’t wait to have it in my possession too! The whole thing still feels a little un-real! Thanks so much for your support, it means the world to me!!

      Reply

  6. CONGRATS!!!!!!!! I super, duper excited for you! I can’t wait to get my mitts on this book! #high-freaking-five

    Reply

  7. No way, Julia, that’s amazing!! Congratulations! So happy for you and excited for all that’s to come. We’ll be your cheerleaders the whole way through! Also, these muffins look delicious and lovely. Great recipe!

    Reply

  11. Congratulations on the cookbook! And the muffins look yummy! I don’t have almond milk though. Can I use coconut milk? (No poppy seeds either, but I like anything with lemon in it, so I don’t think I’ll miss them much.) The coconut sugar, Bob’s Red Mill gluten free flour and grapeseed oil I happen to have on hand. 🙂 I look forward to making them! (and eating them of course!)

    Reply

    1. Thanks, Kelly!! I imagine coconut milk will work just fine – I’ve used it in various baked goods but never in this specific recipe, but it sounds delicious! Let me know if it works out!! 🙂

      Reply

      1. I will definitely! Though I may need more of the gluten free flour… Not sure if I have enough for the recipe. But that makes a good excuse to go to the organic store. 🙂

  13. Wow! Congrats! I heard “I’m pregnant” coming out of your mouth for a second there. You kind of rock a little bit. You know that right? Good effing luck, man!

    Reply

    1. LOL, I figured some folks would think I was going to announce an engagement or a pregnancy. Not quite yet! 🙂 Thanks for the compliment…I happen to think you rock, too! 🙂

      Reply

  14. Wow– exciting! Congratulations 🙂

    I love lemon poppy seed muffin. I’m not even really sure if poppy seeds have a flavor, but they just look so much fun in a muffin…

    Reply

    1. It was so hard for me to keep the info from you and Steph, lol! I’m very excited about it and I’m even more thrilled that I have such great bloggy buddies like you to lift me up when I get all stressed and anxious 😉

      Reply

  16. Congratulations! Such exciting news! Good luck with your creating and recipe writing- I can’t wait to see the final product!

    Reply