Gluten Free Lemon Poppy Seed Muffins
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Published Mar 19, 2024
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These gluten free lemon poppy seed muffins are made with almond and coconut flour and have a bright, lemony flavor. They’re delicious as is or topped with a lemon glaze!
I’ve always been a fan of lemon treats. They’re decadent, yet light and refreshing and perfect for spring. The crazy thing is that I didn’t have any sweet lemon recipes here on EBF… until now! So these gluten free lemon poppy seed muffins are the first and let me tell ya, they were worth the wait. They’re so tasty, come together in no time and can be eaten for breakfast, snack or dessert.
Why I Love These Muffins
- Gluten-Free – Made with almond and coconut flours, these muffins are a safe and delicious option for those avoiding gluten.
- Easy – They’re easy to make with only 9 simple ingredients!
- Versatile – These muffins are a great snack or breakfast option to meal prep for the week, but they also make for a great addition to Easter or Mother’s Day brunch.
// ★★★★★ Review //
“These were AMAZING! I accidentally ate 2 in 5 minutes. So fluffy and great with or without the lemon glaze! Definitely one of my favorites!!” – Erin
Ingredients Needed
- eggs – you’ll want your eggs to be at room temperature, otherwise if they’re too cold they could cause the coconut oil to harden up.
- coconut sugar – instead of granulated sugar or brown sugar we’re using coconut sugar, which offers a natural sweetness with a hint of caramel-like flavor.
- coconut oil – in its liquid state to blend easily into the mix, adding moisture and a slight coconut aroma.
- lemon juice and zest – for that vibrant, citrusy tang that defines the muffins.
- almond flour – provides a gluten-free base, adding a nutty flavor and tender crumb.
- coconut flour – absorbs moisture, helping to achieve the perfect texture while keeping it gluten-free.
- baking powder – ensures the muffins rise beautifully as they bake.
- poppy seeds – add a light crunch and visual appeal to every bite. While these muffins are called poppy seed muffins, if you don’t have any poppy seeds on hand others have used chia seeds and said they work well.
- lemon glaze – an optional, but highly recommended topping! The glaze takes these muffins to the next level.
How to Make Gluten Free Lemon Poppy Seed Muffins
Step 1: In a medium mixing bowl whisk the eggs, coconut sugar, melted coconut oil, lemon juice and zest in a bowl.
Step 2: In a separate large mixing bowl, mix almond flour, coconut flour, baking powder and poppy seeds. Add the wet ingredients to the dry ingredients and mix until smooth.
Step 3: Fill prepared muffin cups ⅔ full and bake for 23-25 minutes. Let the muffins cool in the tin for 10 minutes, then move to a wire rack.
Step 4: If making the glaze, whisk the powdered sugar and lemon juice together until smooth. Drizzle glaze over cooled muffins and enjoy!
Brittany’s Recipe Tips
- Sift the flours: Coconut and almond flours tend to clump. Sifting them before adding to the mix can help achieve a smoother batter and more uniform muffins.
- Use room temperature ingredients: Make sure your eggs and lemon juice are at room temperature otherwise the coconut oil will solidify and create clumps. If this does happen, you can set the mixing bowl on the warm part of your oven as it’s preheating or set the bowl in a larger bowl of hot water until the coconut oil melts again. Just be sure you don’t get it too hot or else the eggs will start cooking. Ah baking… a balancing act!
- Use muffin liners: If using muffin liners I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking. If using paper ones, you might want to spray them with non-stick spray otherwise the muffins could stick.
- Let cool completely: I can’t stress this enough. Let your muffins cool completely on a wire rack before putting in a storage container. If you skip this step, the heat creates condensation/moisture and you’ll end up with soggy muffins. Not exactly what we want!
How to Store Lemon Poppy Seed Muffins
- At room temperature: Store in an airtight container on the counter for 1-2 days.
- In the fridge: These muffins will stay fresh for up to 5 days when refrigerated in an airtight container.
- In the freezer: Let the muffins cool completely, then transfer them to a freezer-safe container and store for up to 3 months. If storing in the freezer I recommend storing without the glaze. When ready to enjoy, let them thaw in the fridge overnight and add the glaze if desired.
Frequently Asked Questions
I haven’t tried it, but other readers have used flax eggs and said the muffins turned out great! To do this, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 15 minutes). Keep in mind the texture may vary slightly.
Absolutely. You can use an equal amount of raw sugar, or for a sugar-free version, use a granulated sweetener like erythritol or a liquid stevia to taste.
Yes, melted unsalted butter (if not dairy-free) or another neutral oil like avocado oil can be used in place of coconut oil. Others have also used applesauce as a substitute for the oil and said it worked well.
Yes, you can bake this batter in a loaf pan. Adjust the baking time to about 45-55 minutes, or until a toothpick comes out clean from the center. You can also try making my lemon loaf instead!
More Spring Recipes to Try
- Healthy Lemon Bars
- Blueberry Yogurt Muffins
- Lemon Almond Flour Cookies
- Oatmeal Carrot Cake
- Healthy Carrot Raisin Muffins
Be sure to check out all of my muffin recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Lemon Poppyseed Muffins
Ingredients
- 5 eggs, at room temperature
- ¾ cup coconut sugar
- ½ cup melted coconut oil
- ¼ cup lemon juice, at room temperature
- ½ Tablespoon lemon zest
- 2 cups almond flour
- ¼ cup coconut flour
- 1 Tablespoon baking powder
- 2 Tablespoons poppy seeds
- lemon glaze, optional
Lemon Glaze
- ½ cup powdered sugar
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350°F. Place 12 paper or silicone liners in your muffin tin.
- In a medium bowl, mix together eggs, coconut sugar, coconut oil, lemon juice and lemon zest with a whisk. I made a note to make sure your eggs and lemon juice are at room temperature otherwise the coconut oil will solidify and create clumps. If this does happen, you can set the mixing bowl on the warm part of your oven as it’s preheating or set the bowl in a larger bowl of hot water until the coconut oil melts again. Just be sure you don’t get it too hot or else the eggs will start cooking.
- In another mixing bowl, whisk together the almond flour, coconut flour, baking powder and poppy seeds. Pour the liquid mixture into the bowl with the dry and stir until mixture is fully combined without any lumps.
- Pour the batter evenly into the prepared muffin tin, filling each cavity about ⅔ of the way full. Bake for 23-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for about 10 minutes or so, then remove and let cool completely on a wire rack.
- To make the lemon glaze, whisk together the powdered sugar with lemon juice until no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powered sugar.
- Drizzle glaze over each muffin just before serving.
- Store muffins and glaze in separate storage containers in the fridge for up to 5 days.
Video
Notes
- Recipe inspired and adapted from this Keto Lemon Cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I sub some of one of the flours for protein powder to increase the protein content in these?
Hi Sarah! You could certainly try that, but I haven’t tested it so I don’t know how they would turn out. Let me know if you experiment.
These muffins are SO good! I made them for my mom’s birthday since she loves lemon poppyseed, and they turned out perfectly. 🙂 The taste is very well balanced and the muffins are nice and moist!
Woo-hoo!! So glad these muffins were a hit, Danielle. I appreciate you making them and taking the time to leave a comment + star rating. The reviews are super helpful to other readers, so I appreciate it. 🙂
Can the coconut and almond flour be substituted for just regular white flour? Do you need to use coconut oil, or can that also be substituted with something else?
Hey Celine – Some people have subbed the coconut flour for AP flour, but I’m not sure how it’d turn out subbing all the flour for regular flour. I’m sure it’d work just fine, but I haven’t tried it so I’m not 100% sure. Someone subbed the coconut oil for applesauce and said it worked perfectly!
Delicious! So light and fluffy. I did sub 2 eggs with flaxseed meal (1 tbls meal to 3 tbls water)
Ahh yay!! So glad these muffins turned out for you, Toni. And good to know they worked with 2 flax eggs instead of regular eggs. 🙂 Thanks for taking the time to leave a comment + star rating. I so appreciate it!
Made the lemon poppy seed muffins (well I made them into donuts and mini muffins for my little one.) Hands down amazing! Texture was so on point. Flavor out of this world! Super easy recipe to follow. Will be making again. Ty!!
Ahh yay, that makes me so happy to hear, Melanie!! I love that you turned these into donuts and mini muffins. 🙂 Thanks for trying my recipe and for coming back to leave a comment + star rating. It means the world to me!
Hi there! What can I sub for the coconut sugar?
Brown sugar works as a sub for coconut sugar! Let me know if you try these, Grace.
The best muffins I have had in a long time! I highly recommend making these and I will 100% be making them again. Thanks!
Ahh that makes me so happy to hear, Sophia!! I’m so glad you enjoyed these muffins. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!
Love these! I modified a few things but they still turned out great. Here’s what I modified (because I find comments from others super helpful!)
— 1/2 cup unsweetened applesauce instead of coconut oil
— 3 whole eggs and 6 tbsp of liquid egg whites (3tbsp for each whole egg I omitted)
— 1/4 cup arrowroot powder/flour instead of coconut flour (because I didn’t have any. Arrowroot is still gluten free!)
— chia seeds in place of poppy seeds as others have mentioned
Yum!! Thanks for the recipe!
Ahh yay!! I’m so glad you enjoyed this recipe, Kimberly. Thanks for coming back to leave a comment and star rating and thanks for sharing the substitutions you made. They are super helpful for other readers!!
This recipe was a huge hit with my family. My dad loved them! Highly recommend.
Ahh that makes me so happy to hear, Nicole!! I’m so glad you guys enjoyed these muffins. Thanks for trying my recipe and for coming back to leave a comment + star rating. I really appreciate it!
These muffins blew us away. Gorgeous, delicious, healthy, & GF? Yes! The catch is that the glaze is just too amazing & these are SO delicious we can’t stop eating them! Thank you so much for another winner!!!
Ahh this makes me so happy to read, Jennifer!! I’m so glad these muffins were a hit. Thanks for trying them and for coming back to leave a comment + star rating. It means the world to me. <3