You are in for a treat today...we have a few lemons left in our lemon tree and I had just enough to make these moist gluten free lemon poppy seed muffins! These fluffy muffins are also dairy-free!
My kids were pretty excited because they love when I make lemonade icing to go with them. Never fear, if you want to keep the sugar low, feel free to skip the lemon icing!
If you love lemons as much as we do, don't miss the best gluten free lemon desserts recipes on the blog!
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We make a lot of muffins, and I share a lot of them here on Fearless Dining. All of my muffin recipes are freezable. Here are some of our favorite gluten free muffin recipes, or you can try this delicious new Paleo Strawberry Muffin recipe too!
Poppy Seeds
Many people wonder if poppy seeds have health benefits. I have to say they do! You know me, I sneak in nutrition any way I can!! Poppy seeds are high in:
- Iron
- Magnesium
- Calcium
- Folate
- and many other minerals!
Are Poppy Seeds Safe to Eat?
Poppy seeds definitely have a bad rap and many people worry about eating them. Unless you plan to eat several pounds of poppy seeds, the low amount of poppy seeds in baked goods and bagels will not affect you.
You can health these muffins up even more by adding sliced almond to the top, or your favorite chopped nuts to the muffins as well. My kids are naturalists in their lemon preferences, so I didn't add any nuts to these muffins pictures.
Muffin freezing tip:
Also, if you are like me and you like to make and freeze the extras, you can do that with this lemon poppy recipe. I recommend icing them when you defrost the muffins so that the icing doesn't smear all over the freezer bag.
More Delicious Gluten Free Muffin Recipes to Try:
- Easy Gluten Free Cherry and Chocolate Chip Muffins
- Paleo Pear Muffins
- Gluten Free Oatmeal Muffins
- Gluten Free Banana Oat Muffins
Are you ready to make these easy lemon poppy seed muffins?
Instructions:
The first step is to combine all of the dry ingredients including the sorghum flour, brown rice flour, and arrowroot starch.
Add in Xanthan gum, baking powder and soda, salt, poppy seeds, and sugar. Whisk them all so that the ingredients are thoroughly blended.
In a separate bowl, add the wet ingredients and whisk to blend. Pour the wet ingredients into the dry ingredients and mix gently.
Top tip:
If you over mix the batter, your muffins will not be as light and fluffy! Mix the wet and dry ingredients until they are just barely mixed!
Add the batter to parchment muffin papers and bake on 350 degrees for 20-22 minutes until done.
Things You Need To Make This Gluten Free Lemon Poppy Seed Muffin Recipe:
- Finely ground brown rice flour.
- Sorghum flour.
- Arrowroot starch.
- Xanthan gum to hold it all together.
📋 Recipe
Gluten Free Lemon Poppy Seed Muffins
A light and fluffy gluten free lemon poppy seed muffin recipe.
Ingredients
- 3/4 cup sorghum flour
- 1/3 cup brown rice flour
- 1/2 cup arrowroot starch
- 1 teaspoon xanthan gum
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup almond milk, +3 tablespoons
- 6 tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 eggs
- 1/4 cup coconut oil
- 1/2 cup powdered sugar, for icing
- 1 tablespoon lemon juice, for icing
Instructions
- Preheat the oven to 350F degrees.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a bowl, add the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix gently. Do not over mix or the muffins will not be as light and fluffy.
- Add the muffin batter to a muffin tray and bake for 20-22 minutes until done.
- Allow the muffins to cool on a cooling rack. Mix the lemon juice and powdered sugar to make the lemonade icing. Drizzle onto the muffins.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 168Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 127mgCarbohydrates: 28gFiber: 1gSugar: 20gProtein: 2g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
Sheryl
Made these today! SO GOOD! Thank you for sharing this recipe! And I love all the non-wheat flours you use in the recipe! Fits with my allergy design! 🙂 I did make a couple changes due to allergies... almonds (used rice milk instead) and baking powder (upped the soda to 1-1/2 teaspoons). I also exchanged out the sugar with monk sugar 1:1 and threw in 1-1/2 cups blueberries. Incredibly yummy! Will make again....and again!
Sandi Gaertner
I am so glad you liked them, Sheryl!! I need to start experimenting with monk sugar.
Pete Jibb
Not sure if i did something wrong but my muffins came out oily and treated somewhat oily. Note, my coconut oil is semi solid but melts on touch. I did melt it to ensure it was only 2/3 cup. Aside from that, favour was good though. Any suggestions?
Sandi Gaertner
Hi Pete, I am so glad you messaged me about this. We chatted via FB and discovered that 1/3 cup worked better. Thank you so much.
Jessica Formicola
Lemon is my favorite summer flavor! I'd love to start my day with one of these!
Sandi Gaertner
I have a few extra 🙂