Gluten-Free Lemon Poppy Seed Muffins

These Gluten-free lemon poppy seed muffins are bursting with fresh lemon flavor, a touch of sweetness, and the crunch of poppy seeds! Plus, they are not only gluten-free, but also refined sugar-free and dairy-free. These light, fresh, fluffy muffins sure don’t last long in our household.

Jump to Recipe Print Recipe

I once made a large batch of these gluten-free lemon poppy seed muffins as ‘mini’ muffins. They were bite size and oh so delicious. My husband, jokingly, said not to make them bite size again, because they were too easy to eat a bunch of them in one go.

I’ve been making these muffins for several years now, but it took me awhile to get the recipe just right. At first I was having trouble getting a good fluffy rise out of them but with a few simple ingredient swaps, and the addition of arrowroot powder, I’ve finally got just the right combo!

How do I store the lemon poppy seed muffins?

We usually store these out at room temperature in our covered cake platter or a reusable silicone ziplock. Again, they don’t last long in our house so I never have issues with them going stale out on the counter.

I also love to make extra batches of these at a time and freeze them for later. These muffins freeze and thaw really well while still holding the same great taste and fluffy structure!

If you choose to freeze and vacuum seal them, I recommend freezing them on an open tray first and then when they are completely frozen you can vacuum seal them. This will prevent them from getting compressed down in the vacuum seal process.

Tips for making these Muffins:

I like to allow the eggs to sit out and come to room temperature before making these muffins. If you forget to do that, you can just place the eggs in a bowl of room temperature water while you mix up the other ingredients. This should help to bring them closer to room temperature.

I use my large high-speed blender to mix together the ingredients but you could use a food processor, KitchenAid mixer or whisk by hand.

If you have time, prior to baking, let the batter sit out for about 30 minutes or so to allow the baking soda more time to activate. I have noticed this creates an even fluffier muffin.

How to make Gluten-Free Lemon Poppy Seed Muffins:

You will need:

1/3 cup coconut oil (plus more for greasing your muffin tin)

1/3 cup honey

1/3 cup coconut sugar (or maple sugar)

2/3 cup coconut or cashew milk

1/4 cup fresh squeezed lemon juice

1 tsp vanilla extract

3 tbsp coconut flour

3 cups almond flour

3 tbsp arrowroot powder

1 tsp baking soda

1/4 tsp sea salt

5 eggs at room temperature

2 tbsp poppy seeds

1 tbsp lemon zest

Instructions:

Preheat your oven to 350 degrees.

Grease your muffin pan. I like to use a little bit of coconut oil for this.

Zest your lemon and set the zest aside for now.

In a large blender or food processor, put the coconut oil, honey, coconut sugar, nut milk, lemon juice, vanilla, coconut flour, almond flour, arrowroot powder, baking soda, and sea salt. Process on high a few times (scraping down the sides in between), until the batter is smooth and all ingredients are combined.

Add the eggs and blend until they are incorporated into the batter.

By hand, stir in the lemon zest and poppy seeds.

Pour the batter into the muffin trays. Filling each muffin cup about half to 2/3’s full. This will make 18-24 muffins so you will either need 2 muffin trays or like me, you can bake them in batches.

Bake the muffins at 350 degrees for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Let them cool slightly before removing them from the muffin tin.

Different Variations with the Gluten-Free Lemon Poppy Seed Batter:

Mini Muffins: Make the batter just as the recipe says but use a mini muffin tray for baking. I usually bake around 10-12 minutes for mini muffins. This time may vary depending on your oven. Check them by inserting a toothpick into the center, it should come out clean when the muffins are done.

Bundt Cake: To make as a bundt cake, the batter will be the same. Grease your bundt cake pan using coconut oil. Rub the oil over the entire surface area inside the cake pan, then sprinkle coconut or almond flour over the greased surface. Bake at 325 degrees for 40-50 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool 10-15 minutes before inverting to remove from the cake pan.

Egg Substitution: Eggs are expensive these days and often times in short supply. Here is a great article on 8 different egg substitutes for baking.

Print Pin

5 from 5 votes

Gluten-Free Lemon Poppy Seed Muffins

These lemon poppy seed muffins are bursting with fresh lemon flavor, a touch of sweetness, and the crunch of poppy seeds! Plus, they are not only gluten-free, but also refined sugar-free and dairy-free. These light, fresh, fluffy muffins sure don’t last long in our household.

Cook Time 25 minutes minutes

Ingredients

• 1/3 cup coconut oil plus more for greasing your muffin tin
• 1/3 cup honey
• 1/3 cup coconut sugar or maple sugar
• 2/3 cup coconut or cashew milk
• 1/4 cup fresh squeezed lemon juice
• 1 tsp vanilla extract
• 3 tbsp coconut flour
• 3 cups almond flour
• 3 tbsp arrowroot powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 5 eggs at room temperature
• 2 tbsp poppy seeds
• 1 tbsp lemon zest

Instructions

• Preheat your oven to 350 degrees.
• Grease your muffin pan. I like to use a little bit of coconut oil for this.
• Zest your lemon and set the zest aside for now.
• In a large blender or food processor, put the coconut oil, honey, coconut sugar, nut milk, lemon juice, vanilla, coconut flour, almond flour, arrowroot powder, baking soda, and sea salt. Process on high a few times (scraping down the sides in between), until the batter is smooth and all ingredients are combined.
• Add the eggs and blend until they are incorporated into the batter.
• By hand, stir in the lemon zest and poppy seeds.
• Pour the batter into the muffin trays. Filling each muffin cup about half to 2/3's full. This will make 18-24 muffins so you will either need 2 muffin trays or like me, you can bake them in batches.
• Bake the muffins at 350 degrees for 20-25 minutes, until a toothpick inserted into the center comes out clean.
• Let them cool slightly before removing them from the muffin tin.

Be Sure to Pin It for Later:

If you enjoy gluten-free, dairy-free, and refined-sugar free recipes like this, consider subscribing to my newsletter below and connecting with me on social media.

Best Wishes,

Kimberley