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 blanched almond flour
- 1/2 cup brown rice flour or cassava flour for grain free
- 1/2 cup tapioca starch
- 3/4 teaspoon guar gum or xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea alt
- 3 tablespoons poppyseeds or whole chia seeds
- 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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April @ The 21st Century Housewife says
Lemon and Poppyseed is such a classic combination, it’s lovely you’ve been able to make a muffin using them that is both gluten and diary free! They look delicious. Pinned! Thank you for being a part of the Hearth and Soul hop, Tessa 🙂
yum. these look heavenly! 1 egg appears to be easy enough to replace, don’t you think? i was thinking a ‘flax egg’. have you tried making these egg free? i’ll let you know how it turns out!
Tessa Domestic Diva says
I think so Nicole, flax egg *should* work, although I have not tested these out that way. My son can’t have nuts, so I have never made these for him (the only one who can’t have eggs!).
I just came across your site and am SO excited! All of your recipes look delicious… I’ve been craving pumpkin sweets for weeks and now I know how to make them 🙂 Thanks so much for sharing!
Raj @ Flip Cookbook says
Big fan of the lemon poppy seed muffin. Not entirely sure how those two flavors end up being so great — but they do! Thanks for sharing at this week's Sugar Free Sunday!
Alea Milham says
Your muffins look wonderful! I love the addition of flax meal and that they are sweetened with honey.
The 21st Century Housewife© says
Lemon Poppyseed muffins are such a classic – thank you for sharing your yummy gluten free version with us at the Hearth and Soul hop!
The InTolerant Chef says
Sure look great, lemon and Poppy seed are a great favourite if mine, Yumm…
Annie @ Naturally Sweet Recipes says
Oh my, I love lemon poppy seed muffins! These look divine! That cake looks awesome too!
Lemon Poppyseed muffins are my absolute favorite and these couldn't be more perfect. Love the ingredients, as always. Great job!