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Gluten Free Lemon Poppy Seed Muffins

These fresh, vibrant lemon poppy seed muffins will become a household favorite! Easy to prepare, moist, and perfectly sweet, they are a wholesome treat!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 Muffins
Calories: 216 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  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.
  6. 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.

Nutrition Information

Serving 1of 12 Calories 216kcal (11%) Carbohydrates 40g (13%) Protein 3g (6%) Fat 6g (9%) Fiber 1g (4%) Sugar 15g (30%)

Nutrition Facts

Serving: 12Muffins

Amount Per Serving

Calories 216

% Daily Value*

Serving 1of 12
Calories 216kcal 11%
Carbohydrates 40g 13%
Protein 3g 6%
Fat 6g 9%
Fiber 1g 4%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.