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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:
- 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.
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
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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Holy Moly Congrats! 🙂
Thanks love! I’ll fill you in soon!
Congratulations Julia!!! I will definitely have to pick up a copy of your book. I love making rejuvelac, but I have never tried kombucha, which sounds very interesting. What exciting news…congrats again 🙂
Sandra! Thank you so much! Would you mind sending me instructions on rejuvalac? I couldn’t get mind to work…I used buckwheat groats and the tails never really sprouted….I couldn’t tell when the rejuvalac was ready and furthermore, I didn’t know what to do with it! Do you just pour it in a glass and drink it? I’d love your suggestions! 🙂 My email is roastedrootfood (at) gmail (dot) com! Have a great weekend!
Hey Julia, actually it’s funny that you ask because I will be posting how to make Rejuvalac on my blog (probably Monday) as part of a vegan cheese post that I did last week. I normally will put rejuvalac into my children’s homemade juice and I personally just like to sip a small glass of it occasionally…you have to get used to the taste…but it grows on you.
Thanks for getting back to me, Sandra! I’m gonna take a look at your how-to on Monday because I’d love to make it. I think I let mine sit for too long on the counter…it ended up sitting there for 9 days cause I didn’t know what to do with it, lol! Looking forward to your post and thanks again!
Julia that is AMAZING news! I’m so excited for you!!!!!! And these muffins…. they look perfect. One of my favorite breakfast treats!
Thanks Carrie!! I’m pretty dern happy about it myself and am so excited by everyone’s kind words and support! 🙂 Have a great weekend!
Wow Julia, that is SO exciting – congratulations!
PS. Lemon poppy seed muffins are one of my favorites!
CONGRATS!! I’m so excited for you and I will be one of many people to buy a bunch of copies because my family is BIG on kombucha and all things probiotic! I’m so stinkin’ thrilled for YOU! XXO
Congrats!!
Congratulations…again and again! I’m so excited for you and this book. And these muffins look just scrumptious, my friend. Thank you for sharing….and for injecting a dose of sweetness into my day. I hope you have a great end to your week!
YAY!!! congrats lady!!! so excited for you. And these muffins are my favorite!
Congratulations, Julia, that is incredibly exciting!
Lovely, lovely food blog you have here with absolutely gorgeous photography.
You GO Girl!!! That’s Awesome!!! and so are those Lemon Poppy Seed Muffins ..
That’s so exciting! Congratulations, let the sleepless nights begin! j/k… kinda 🙂 But really, that’s awesome!
This is so exciting! I am so happy for you and I know the book will be awesome! I can not wait to read it!! Goo luck with all your brewing!
Brava!! Cookbook writing is challenging…I’ve done one myself, but it was just an extended family and friends production. I found the most difficult part was the editing prior to printing. Wonder what you will find? Good luck to you.
Congratulations Julia! How exciting! And those muffins look heavenly! Keep up the good work and congrats again! P.S. Sorry for my overuse of exclamation points but I’m just really excited for ya! Lol…
Congratulations on your exciting book news! This is my first time here – I found your beautiful site through BlogHer. I love the sound of these muffins, especially with the almond milk and coconut sugar. How lovely! I’ll be trying these out once our lemons are fully grown.
Great news! Congratulations!