Gluten Free Lemon Poppy Seed Muffins
As an Amazon Associate I earn from qualifying purchases.
These delicious gluten free lemon poppy seed muffins are a small, delicious, travel-friendly snack or dessert. Enjoy one with a cup of coffee!
Lemon Poppy Seed Muffins
Lemon poppy seed muffins are typically very much like a lemon cake or cupcake. They are light, sweet and tangy. But things change a bit when you take the gluten out.
Gluten Free Flour
Gluten free flours are typically a blend of different flours that work together to achieve a similar effect to regular wheat flour in baking. It can be hit or miss with some mixes as well as with some recipes. Gluten free baking is a whole other animal unto itself.
If you like these muffins and decide you want to try other flavors, here are some good flavor combinations to try. Unless you want to include the lemon flavor with any of these, simply remove the lemon extract and zest and replace it with any of the below suggestions.
- Banana nut muffins – Mash 1 small, ripe banana and stir it into the dough. Stir in 1/2 a cup chopped nuts of your choosing.
- Blueberry muffins – You can add 1 cup fresh or frozen blueberries to the batter, either in addition to the lemon, or without it. The blueberry/lemon combo is delicious though.
- Cinnamon apple muffins – Add 3/4 cup finely chopped apple to the batter along with 1 tsp. ground cinnamon.
- Chocolate – Add 2 tsp. unsweetened cocoa powder to the batter. And if you wan chocolate chips, you can add about 1/2 a cup of those as well.
- Pumpkin spice – Add 1 1/2 tsp. pumpkin pie spice ( no sugar added )
- Peanut butter – This particular recipe would work best with a powdered peanut butter, such as BP2. It’s more processed, but will work best. If you want to use regular peanut butter, add no more than a 1/4 cup to the batter.
- Orange – Simply replace the lemon extract with orange extract and any zest (if using) should also be orange instead of lemon.
- Cranberry muffins – Add about a 1/2 cup dried cranberries (I used fruit juice sweetened cranberries from Whole Foods). You can leave the lemon in for extra flavor, but it’s not necessary if you don’t like it.
- Gingerbread muffins – Add 1 tsp. gingerbread spice to the batter.
What You’ll Need
1 cup almond flour – You want the fine ground almond flour. Not almond meal.
1 cup oat flour – Use an oat flour labeled as Gluten Free.
¼ cup coconut flour – Make sure it’s just plain coconut flour. Nothing else added.
1 cup granular sweetener – I used Xylitol because it’s easier on my blood sugar. But any granular sweetener should work here. Try Sucanat, coconut sugar or monk fruit.
1 tbsp. poppy seeds – These can be found in the spice aisle at the grocery store.
2 tsp. baking powder – Make sure it’s fresh. Old baking powder won’t work well.
½ tsp. salt – I used pink Himalayan salt, but use whatever find-grind salt you have handy.
3 large eggs – These are best at room temperature, but I’ve made these with cold eggs too and they did just fine. The muffins just tend to be a bit fluffier or less dense with room temperature eggs. See notes below on coconut oil
½ cup coconut oil – If you use the virgin oil that is solid when it’s cold, you’ll want to melt it first and make sure you are using room temperature eggs.
1 tbsp. lemon extract OR 1 tsp. lemon extract + 2 tbsp. lemon zest – I used 1 tbsp. of lemon extract and these were delicious. But using lemon zest can give them that extra zing that lemon lovers crave. The choice is yours.
How To Make Lemon Poppy Seed Muffins
Preheat oven to 375. F. and line your muffin pan with cupcake papers/liners.
Whisk together all the dry ingredients, then add the wet ingredients and stir well with a wooden spoon.
Scoop batter into cupcake liners and bake for 25 minutes
Cool completely before serving for easier cupcake paper removal.
How To Store Muffins
Some muffins can be kept on a countertop at room temperature, while others really should be kept in the fridge. With this muffins, you’ll want to keep them in the fridge. In the fridge, they will last approximately one week.
How To Freeze Muffins
Most muffins freeze super well. The important thing is to make sure they are wrapped well. You’ll want an air-tight container or freezer bag that you can press some of the air out of as you close it up.
As with most muffins, these will freeze up to three months. To thaw, let them thaw in the fridge or on your counter top. You can also thaw/reheat in a microwave.
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
Gluten Free Lemon Poppy See Muffins Recipe
Gluten Free Lemon Poppy Seed Muffins
- Standard muffin pan
- 1 cup almond flour
- 1 cup oat flour
- ¼ cup coconut flour
- 1 cup granular sweetener
- 1 tbsp. poppy seeds
- 2 tsp. baking powder
- ½ tsp. salt
- 3 large eggs
- ½ cup coconut oil
- 1 tbsp. lemon extract OR 1 tsp. lemon extract + 2 tbsp. lemon zest
- Preheat oven to 375 F. and line your muffin pan with cupcake papers/liners.
- Whisk together all the dry ingredients, then add the wet ingredients and stir well with a wooden spoon.
- Scoop batter into cupcake liners and bake for 25 minutes
- Cool completely before serving for easier cupcake paper removal.