Healthy Lemon Poppy Seed Muffins recipe is super moist made with natural ingredients. Just 86 calories per muffin! It is the ultimate, delicious and healthy recipe for breakfast.
(Gluten-Free, Dairy-Free, Low-Sugar & Vegan friendly)
I’m all about these lemony desserts right now. We’ve our Gluten-Free Lemon Bars earlier this week and now these Healthy Lemon Poppy Seed Muffins. Healthier for us recipes though, it’s all OK when they are healthy, right?
Getting older is rough, there is no denying that as you get older your metabolism just changes. *BLAH*
My sister warned me that around the age of 27 my metabolism will change on me yet again. At this point each year I swear it changes more and more.
I love my veggies and try to emphasize vegetables and dark leafy greens (like the Kale Lemon Salad earlier this week) into our diet as much as possible. I’m a realist though, we need something sweet and delicious to curb those cravings!
These healthy lemon poppy seed muffins are here to help!
These Healthy Lemon Poppy Seed Muffins Meet ALL NEEDS.
- They are gluten-free
- 100% dairy-free
- 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 #totallynotsorry
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.
2 years ago is when I 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.
What has been a gluten-free baking game changer.
I am in love with this baking flour. 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 was not paid for this post, this flour is just MY favorite and total game changer. We now do have sponsorships with Bob’s Red Mill since I really do love their products.)
I’ve tried making my own gluten-free flour several times, 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 now I’m stocking bags of this flour in my checked baggage during our overseas move. LOL
And that is how these Healthy Lemon Poppy Seed Muffins were born.
And thank goodness, I needed some muffins in my life. You’ve got to try our Gluten-Free Blueberry Muffins or Healthy Blueberry Muffins next.
I’m in a breakfast rut lately. Nothing else sounds good at all.
My lemony senses are in overdrive because before we know it Fall will be here! These Healthy Lemon Poppy Seed Muffins are exactly what my stomach prescribes. Does your stomach agree?
Marina @ A Dancer's Live-It says
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! 🙂
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
Would you recommend something to fill the almond flour? I’m allergic to nuts.
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. 🙂
What is the drizzle on top of the muffins in one of your pics?
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. 🙂
Could I just sub in regular flour?
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.
Could I sub in for whole wheat flour?
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!
Lane and Holly @ With Two Spoons says
I love your “spring is coming” optimism. It’s -6 in Minneapolis (with a -28degree windchill) today. I need to keep hearing these comments!
It’s super cold here too lol I live in Michigan so I totally understand and feel your pain. 😉
Megan @ MegUnprocessed says
These are cute! Love that this is dairy free.
Silvia @ Garden in the Kitchen says
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! 🙁
What dairy free butter would you use?
My favorite personally is Earth Balance and is what I test all my dairy-free recipes with. 🙂
Making your lemon poppy seed gluten free muffins and pretty disappointed that there’s no mention or recipe included for the yummy glaze pictured multiple times.
The glaze is VERY simple. I’ll make sure to add it to the recipe. Thanks for the suggestion.
Apprx 1 cup powdered sugar, 3 Tablespoons milk and 1 teaspoon vanilla extract.
These look lovely, and love the fact that they are dairy free.
These muffins are amazing! I’ve made them 4 times and every time they come out great! The only change I made to the recipe was to substitute lemon extract for the vanilla extract. THANK YOU!
Hi Lindsay! I’m so excited to have just come across your page and this recipe. I’m always looking for tasty gluten/dairy-free recipes and these lemon poppy seed muffins sound like exactly what I need this week! When you zest the lemon, approximately how much does it come out to measurement-wise? Can’t wait to try these!!
Hi Tina! Welcome!
Mmmm I’d say it would be about 2-3 Tablespoons perhaps.
I was wondering can this be made with oat flour or would that make it to dense?
You could yes use oat flour will make it very very dense.
Can I use coconut sugar instead of cane sugar?
Can I use almond flour or coconut flour for the gluten free baking flour?