Healthy Lemon Poppy Seed Muffins {Gluten-Free}

Healthy Lemon Poppy Seed Muffins recipe is super moist made with natural ingredients, gluten-free, dairy-free and low-sugar.  Just 86 calories per muffin! It is the ultimate, delicious and healthy recipe for breakfast.
Healthy Lemon Poppy Seed Muffins {Gluten-Free}

I might be all over the place this week. Most definitely I am not consistent. What can I say, I’m human. (Just earlier this week I was talking about needing lots of salad in my life.)

Less than a month until our trip to Mexico and I’m trying to take that into account when cooking, BUT if these are healthy lemon poppy seed muffins, it’s all OK, right?

I see lots of planks and squats in my future.

My sister warned me that around the age of 26-27 my metabolism will change on me yet again. I swear, when vegetables and dark leafy greens (like the Kale Lemon Salad earlier this week) are missing from my diet, my stomach gains an additional 5 pounds.

These healthy lemon poppy seed muffins are here to help!

Healthy Lemon Poppy Seed Muffins {Gluten-Free}These healthy lemon poppy seed muffins of course, are gluten-free along with being 100% dairy-free, low-sugar and packed with all the lemony deliciousness and crunchy poppy seeds your heart desires.

Well, what my heart desires. I hope my heart and your heart are on the same wavelength for the amount of lemon we need in our lives.

I decided to make these in my mini muffin pan. The smaller size means more control over how many I devour. Turns out that was a good idea.

I was 6 muffins in just during this photo shoot. #oops #totallynotsorryHealthy Lemon Poppy Seed Muffins {Gluten-Free}When biting into the umpteenth lemon poppy seed muffin, I’m immediately taken back to my childhood mornings.

We would make these almost every weekend with one of those boxed muffin mixes. It was a favorite of mine to make. Just like the heavenly cornbread muffins.

Now that I am gluten-free and avoid processed mixes, moist Lemon Poppy Seed Muffins have not graced me with their presence in a while.

It was an epic reunion.

Healthy Lemon Poppy Seed Muffins {Gluten-Free}I decided this year I’m going to really begin messing with full-on gluten-free baking. I’ve attempted it in the past and truthfully have found myself to be extremely picky. I’m not sharing anything with you guys unless I am full-on in love with it.

To date, all attempts at baking have turned into mostly ‘meh’. The results were ok, but didn’t take me back to my gluten-filled days. That is a requirement.

I recently received a sample of Bob’s Red Mill all-purpose gluten-free flour and decided to try yet another 1-1 cup gluten-free flour.

I’ve tried making my own, and I’ve tried about 4 different store brands and every time my pride was knocked to the ground with the unsatisfactory results.

Well, I was ready to try again. Truthfully, I was pleasantly surprised.

And that is how these Healthy Lemon Poppy Seed Muffins were born.

Healthy Lemon Poppy Seed Muffins {Gluten-Free}


Healthy Lemon Poppy Seed Muffins {Gluten-Free}And thank goodness, I needed some muffins in my life.

I’m in a breakfast rut lately. Nothing else sounds good at all.

Spring is coming and my lemony senses are in overdrive. These Healthy Lemon Poppy Seed Muffins are exactly what my stomach prescribes. Does your stomach agree?

5.0 from 2 reviews
Healthy Lemon Poppy Seed Muffins {Gluten-Free}
Healthy Lemon Poppy Seed Muffins recipe is super moist made with natural ingredients, gluten-free, dairy-free and low-sugar. Ultimate delicious plus healthy recipe for breakfast. Just 86 calories per muffin!
Recipe type: Breakfast
Serves: 20 mini muffins
  • ½ cup butter / dairy-free butter substitute, softened
  • ¼ cup cane sugar (sub for honey if desired)
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 1 small lemon, zested
  • 1 cup gluten-free baking flour
  • ¼ cup almond flour
  • 2 Tablespoon unsweetened almond milk
  • 2 teaspoons poppy seeds
  1. Preheat oven to 350 degrees F
  2. Prepare mini muffin pan with cupcake liners.
  3. In a medium bowl whip butter with hand mixer.
  4. Add sugar and eggs, continue to beat together (apprx 30 seconds)
  5. Add baking powder, vanilla extract, lemon juice and zest from small lemon. Combine.
  6. Slowly add baking flour while continuing to beat mixture. Add almond flour and almond milk. Continue to beat mixture until fully combined (apprx 1 minute)
  7. Fold in poppy seeds.
  8. Spoon 1 Tablespoon into each cupcake liner. Makes approximately 20 muffins
  9. Bake for 8 - 10 minutes or until toothpick comes out clean.
Can make in standard cupcake pan. Yields 6 muffins - Adjust baking time to 15-20 minutes.


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20 thoughts on “Healthy Lemon Poppy Seed Muffins {Gluten-Free}

  1. Marina @ A Dancer's Live-It

    These look amazing with a capital A!!! Lindsay, I was SO happy to read on Facebook that you’ve made the decision to become a full-time blogger. I will continue to read and support your blog for as long as it’s around! You’re such a talented and incredible woman and you inspire me! 🙂

    1. Lindsay Post author

      Thanks Marina ! You definitely got the sneak peak on the news. 😉 Thank you so much for your incredible kind words and support. YOU are amazing ! <3

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    1. Lindsay Post author

      Hi Danielle, go ahead and replace the 1/4 cup of almond flour with additional 1/4 cup gluten-free flour. It’ll change the texture JUST a little bit, but they are still very tasty. 🙂

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    1. Lindsay Post author

      Just a simple lemon glaze (lemon juice, powder sugar, almond milk). Doesn’t make or break the muffins, they really are divine without it. It was more for presentation. 🙂

    1. Lindsay Post author

      Yes you definitely can. However, I wouldn’t do a 1-1 cup ratio since GF flour works differently. I’d start 1 cup of normal flour but think you’ll need at least 1/4 cup extra. That would be my thinking at least to get the right airy and fluffy muffin consistency.

  5. Pingback: Gluten-Free Banana Muffins - Veggie Balance

    1. Lindsay Post author

      I don’t see why not. Generally the ratio to WWF to Gluten-Free Flour is not an exact 1-1 ratio though. I would start with 1 cup WWF but I suspect their might be a 1/4 cup of the WWF extra needed to get the right consistency. And if you don’t mind letting us know how they turn out with this sub! It could be helpful so others can know for the future. 🙂 Happy Baking!

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  7. Silvia @ Garden in the Kitchen

    Love Bob’s Red Mill gluten-free flour, that’s all I use! So, my eyes caught your sentence about metabolism changes… hmm, currently going though the same and it has been so challenging! It shows up right on my belly immediately, so I am been very careful and picky on my choices. Love, lemon poppy seed muffins, specially around this time of year. My cravings brought me to your beautiful recipe which I will try but only have full size muffin liners, so… wish me luck! 🙁

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