Gluten Free Lemon Poppyseed Muffins (Paleo, Dairy Free)
Get ready for the best gluten free lemon poppy seed muffins you have ever tasted! Filled with a refreshing citrusy flavor, dairy-free, and paleo-friendly!
This warmer weather is just giving me all the lemon vibes! There’s just something about lemon desserts and muffins that make them the perfect snack!
Lemon poppyseed muffins are also great for breakfasts, brunches, serving a crowd at holidays, and even making in batches!
If you have been here long, you know desserts are my favorite thing to make along with muffins and breads!
Here are some of my top muffin recipes you need to add to your list to try!
- Almond Flour Banana Muffins – No Added Sugar
- Dairy Free Banana Muffins | Made In A Blender!
- Dairy-free Chocolate Banana Muffins | Refined Sugar Free
- Peanut Butter Chocolate Banana Muffins
The ingredient list for these gluten-free muffins may look a little long, but don’t worry you probably have most of these in your pantry already!
I’m also giving you my sticky lemon glaze, while it’s optional, it’s mandatory at our house! The glaze takes these muffins to a whole notha’ level, which we always love.
Ingredients for Gluten Free Lemon Poppyseed Muffins
Flour – we will be using a mix of almond flour and coconut flour
Baking powder, salt, and baking soda – without all of the extra gluten, these help the muffins to rise and keep a fluffy texture
Eggs
Coconut oil – this needs to be melted before using
Maple syrup – for added sweetness, we always choose organic and natural
Almond milk – for best results use unsweetened
Vanilla
Lemon juice and lemon zest – try to use fresh lemon juice if you can
Poppy seeds
Ingredients for the Lemon Glaze
Powdered sugar
Lemon juice
Almond milk
Making Lemon Poppyseed Muffins Without Gluten
First, take out your muffin pan and line it with paper or silicone liners. You can also just use non-stick spray directly on the paper if you don’t have any liners.
Combine all of the dry ingredients for muffins in a small bowl and set it to the side. In a separate bowl add the eggs and whisk together.
Now stir in the rest of the wet ingredients to the whisked eggs. Once it is mixed well, slowly stir in the dry ingredients.
Mix until smooth, but don’t overmix! You should be able to just stir with a spatula or spoon, so no mixer needed!
Now fold in the poppyseed and lemon zest.
Pour the batter into the muffin tin and bake! Cook until you can stick a toothpick in and it comes out clean.
While the muffins are cooking, mix up the ingredients for the glaze. After they are finished cooking and have cooled, drizzle the glaze over each one.
Can You Freeze Poppyseed Muffins?
Yes! However, we do recommend you glaze them once you are ready to serve. Let them cool completely, then freeze in a Ziploc bag in single layers.
This is an easy recipe to make in batches so you are always ready for the next party or get-together.
What do you do after you get finished baking them?? Take a photo and tag me on the ‘gram! I always love seeing what y’all are making!
More Gluten Free Muffin Recipes That Are to Die For:
- Gluten Free Chocolate Chip Muffins With Oat Flour
- Healthy, Blender Gingerbread Muffins | Vegan And Gluten-free
- Perfect Pecan Pie Muffins
PIN ME FOR LATER
Gluten Free Lemon Poppyseed Muffins
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1/2 cup melted coconut oil
- 1/3 cup maple syrup
- 1/2 cup almond milk
- 1 tsp vanilla
- 1/2 cup lemon juice
- 2 tablespoons poppy seeds
- 2 tbsp lemon zest
Optional Glaze
- 1.5 cups powdered sugar
- 2 –3 tbsp almond milk
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350F and line a muffin tin with muffin liners and spray with cooking spray.
- In a small bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
- In a large bowl, whisk three eggs.
- Stir in coconut oil, maple syrup, almond milk, vanilla, and lemon juice.
- Add dry ingredients to wet ingredients until completely combined.
- Stir in poppy seeds and lemon zest, then pour into muffin pan.
- Place in the oven and bake for 25-30 minutes, or until a toothpick comes out clean.
- While baking, prepare glaze by whisking together powdered sugar, almond milk, and lemon juice.
- Let muffins cool completely before glazing.
I made these muffins this weekend & YUM! The batter was so light and airy. This recipe will be one I return to all spring and summer. I opted to just do a small batch of the glaze and drizzled it on, as I didn’t want the muffins too sweet and it turned out perfectly!
Thank you so much!! Really glad you enjoyed them! And thank you for the review 🙂
I was really excited to make these.
The batter was quite thick. I had to scoop it into the muffin try rather then pouring it. Not sure why.
Taste was very good. And I only made half of the icing because I didn’t want them to sweet.
Overall not bad.