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Healthy Lemon Poppy Seed Muffins Recipe

Last Updated: January 8, 2022 By Linnie 27 Comments

 
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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)

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Healthy Lemon Poppy Seed Muffins {Gluten-Free} - Veggiebalance.com

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!

Healthy Lemon Poppy Seed Muffins {Gluten-Free} - Veggiebalance.com

These Healthy Lemon Poppy Seed Muffins Meet ALL NEEDS.

  • They are gluten-free
  • 100% dairy-free
  • Low-sugar
  • 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.

Healthy Lemon Poppy Seed Muffins Recipe

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.

Healthy Lemon Poppy Seed Muffins {Gluten-Free} - Veggiebalance.com

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?

easy, quick, delicious, healthy, recipe

Healthy Lemon Poppy Seed Muffins Recipe

Breakfast

Gluten-free, Vegetarian, Dairy-free, Low-Sugar

American

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!
Print Recipe

Yield: 20

Prep Time:10 min

Cook Time:10 min

Total Time:20 min

Ingredients:

  • 1/2 cup butter / vegan butter substitute, softened
  • 1/4 cup cane sugar
  • 2 eggs (flax egg for vegan substitute)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 1 small lemon, zested
  • 1 cup gluten-free baking flour
  • 1/4 cup almond flour
  • 2 Tablespoon unsweetened almond milk
  • 2 teaspoons poppy seeds

Optional: Vanilla Glaze

  • 1 cup powdered sugar
  • 3 Tablespoons milk
  • 1 teaspoon vanilla extract

Directions:

  • 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 (approx 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 (approx 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.
  • 10. Mix glaze ingredients together and drizzle over muffins.
Notes: Can make in standard cupcake pan. Yields 6 muffins - Adjust baking time to 15-20 minutes.
Author: Linnie

Recipe Video:

Nutrition Information:

Serving size: 1 mini muffin
Calories: 86
Other nutrition information: Total Fat: 6g , Saturated Fat: 3g , Trans Fat: 0g , Cholesterol: 31mg , Sodium: 8mg , Total Carb: 7g , Dietary Fiber: 1g , Sugars: 2g , Protein: 2g
Recipe, images, and text © Veggie Balance

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Filed Under: Breakfast, Dairy-Free, Desserts, Gluten-Free, Low Sugar, Paleo, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Marina @ A Dancer's Live-It says

    April 3, 2016 at 8:14 am

    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! 🙂

    Reply
    • Lindsay says

      April 4, 2016 at 11:07 am

      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

      Reply
  2. Danielle says

    April 30, 2016 at 8:42 am

    Would you recommend something to fill the almond flour? I’m allergic to nuts.
    thanks!

    Reply
    • Lindsay says

      April 30, 2016 at 12:05 pm

      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. 🙂

      Reply
  3. Tina says

    July 13, 2016 at 11:46 am

    What is the drizzle on top of the muffins in one of your pics?

    Reply
    • Lindsay says

      July 14, 2016 at 9:40 am

      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. 🙂

      Reply
      • Tina says

        July 14, 2016 at 4:15 pm

        Thanks!

        Reply
  4. Katie says

    July 14, 2016 at 7:17 pm

    Could I just sub in regular flour?

    Reply
    • Lindsay says

      July 15, 2016 at 5:00 pm

      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.

      Reply
  5. Madison says

    August 20, 2016 at 12:47 pm

    Could I sub in for whole wheat flour?

    Reply
    • Lindsay says

      August 21, 2016 at 9:17 am

      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!

      Reply
  6. Lane and Holly @ With Two Spoons says

    January 4, 2017 at 10:48 am

    I love your “spring is coming” optimism. It’s -6 in Minneapolis (with a -28degree windchill) today. I need to keep hearing these comments!

    Reply
    • Lindsay says

      January 6, 2017 at 11:26 am

      It’s super cold here too lol I live in Michigan so I totally understand and feel your pain. 😉

      Reply
  7. Megan @ MegUnprocessed says

    January 6, 2017 at 5:31 pm

    These are cute! Love that this is dairy free.

    Reply
  8. Silvia @ Garden in the Kitchen says

    April 13, 2017 at 10:19 am

    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! 🙁

    Reply
    • Ana says

      February 14, 2018 at 6:59 pm

      What dairy free butter would you use?

      Reply
      • Lindsay says

        February 20, 2018 at 10:20 am

        My favorite personally is Earth Balance and is what I test all my dairy-free recipes with. 🙂

        Reply
  9. Sara says

    February 25, 2018 at 5:29 pm

    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.

    Reply
    • Lindsay says

      February 27, 2018 at 1:12 pm

      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.

      Reply
  10. Francis says

    May 17, 2018 at 9:29 pm

    These look lovely, and love the fact that they are dairy free.

    Reply
  11. STacey says

    June 18, 2018 at 1:58 pm

    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!

    Reply
  12. Tina says

    January 28, 2019 at 5:14 pm

    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!!

    Reply
    • Lindsay says

      February 4, 2019 at 9:59 am

      Hi Tina! Welcome!

      Mmmm I’d say it would be about 2-3 Tablespoons perhaps.

      Reply
      • Sandy says

        November 23, 2019 at 12:11 pm

        I was wondering can this be made with oat flour or would that make it to dense?

        Reply
        • Lindsay says

          February 28, 2020 at 7:30 am

          You could yes use oat flour will make it very very dense.

          Reply
    • Shannon says

      September 16, 2022 at 11:42 pm

      Can I use coconut sugar instead of cane sugar?

      Reply
  13. Alexa says

    April 13, 2022 at 4:21 pm

    Can I use almond flour or coconut flour for the gluten free baking flour?

    Reply

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About VeggieBalance

Looking for the best gluten-free recipes? You've come to the right place! Welcome to my gluten-free kitchen!
Favorite things include traveling the world, chocolate and a huge plate of nachos.

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