Gluten-free, dairy-free muffins with some real nutrition and not too much sugar? You can’t go wrong!
While we love my gluten free banana muffins and they ARE super nutritious, sometimes you want some lemon in your life!
One of my daughters is obsessed with all things lemon just like her momma, so these muffins are her pick 95% of the time.
This recipe was born out of a desire to recreate what used to be one of my my very favorite muffin flavors.
And then I visited the Bobs Red Mill Store and wanted to try my newly acquired blanched almond flour too.
So with these two tasks in mind, these lovely muffins were born!
And if you are looking for a good gluten free dairy free vanilla cupcake or cake recipe, drop the poppy-seeds and lemon extract and voila! The crumb is ultra tender and moist, a real treat. Enjoy!
Gluten free lemon poppy seed muffins glaze:
While certainly not necessary, a special lemon glaze brings even MORE lemon goodness to these easy muffins!
To make the glaze, simply whisk together 1 cup of powdered sugar with about 1 tablespoon lemon juice. A tablespoon of melted butter is tasty too. Thin with a touch more lemon juice if desired!
Poppy seed muffins withOUT poppy seeds?
Seems kind oxymoronic…but imagine you have ALL the ingredients EXCEPT poppy seeds on hand?!
Well…I’ve always wondered why the poppy seeds anyways? I don’t think they have much flavor…but it IS a visual thing.
To solve this dilemma, you can simply leave them out…or do what I do since I often don’t have poppy seeds on hand: use whole chia seeds instead! Works like a charm!
I want to make gluten free lemon poppy seed cake instead?
Totally! Cupcakes, cakes, muffins… they’re all pretty similar!
If you would like to make this as a cake instead, simply place the batter into a greased 9″ cake pan of your choice. Increase cooking time to about 30 minutes. The cake is done when the top is just set in the middle or a knife inserted in the middle comes back clean.
Love lemon like me? Here are some of our favorite lemon recipes!
- My paleo lemon tarts are just about THE most amazing thing ever! I created the recipe after trying Hail Merry’s raw tarts, it’s a popular recipe for a reason!
- The kids can only agree on ONE vegetable, and that is these lemony baked kale chips!
- Since i adore lemon, I had to create this paleo lemon smoothie!
- I have a good friend who has made this low carb lemon cake for me two times, it is a DREAM!
Gluten Free Lemon Poppy Seed Muffins Recipe:
If you try these gluten free lemon muffins, be sure to come back and leave a review!
Lemon Poppyseed Muffins - Gluten & Dairy Free
- 3/4 cup organic cane sugar can use erythritol
- 1/2 cup non-dairy milk or kefir, or buttermilk, or plain yogurt
- 1/3 cup avocado oil or other light tasting oil
- 1 large lemon zested and squeezed for about 1/4 cup lemon juice
- 2 large eggs
- 1 teaspoon lemon extract optional if using lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar regular or low carb
- 2 tablespoons lemon juice or more if thinner glaze desired
- 1 tablespoon butter regular or vegan
Preheat oven to 350 degrees.
In a 2 cup or larger liquid measuring cup, set the milk and lemon juice aside to curdle the milk.
Meanwhile, get the rest of your ingredients ready.
Mix the wet ingredients all together in a large bowl
In a separate bowl, whisk the dry ingredients.
Pour into the liquid mix, and stir to mix thoroughly. Let batter rest a couple of minutes to thicken.
Pour batter into prepared muffin tins, about 2/3 of the way up or slightly more. Bake for 18-20 minutes until tops are just set.
Meanwhile, mix the glaze ingredients. I like to do this in my Twister Jar so I avoid lumps, otherwise, be sure to sift your powdered sugar for lumps.
Cool for 5-10 minutes before removing to cool the rest of the way.
Top with the optional glaze if desired! I actually store the glaze separately and frost on demand!
Store in an airtight container.
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