These Gluten Free Lemon Poppyseed Muffins are so simple to make and so delicious! This easy recipe only takes 10 minutes to prepare and less than 20 minutes to bake. This light and fluffy batter combined with the fresh lemon juice and zest is to die for and perfect for Spring and Summer that your whole family will enjoy.
These fluffy muffins are a great item for after school snacks or a healthy snack on the go as well. You can add additional nutrients by adding your nut butter of choice spread or drizzled on top. With the light flavors of these healthy lemon poppyseed muffins, the pairing options are endless! If you like to bake with fresh fruit, you should also check out my Vegan Peach Cobbler recipe.
This recipe would be a great addition to your next brunch, bridal shower, baby shower, Mother’s Day brunch, or luncheon! Any dish that I can place the ingredients in a blender and go is a hit in my books! It is a quick and easy snack or dessert recipe that won’t feel heavy but is filling and will help satisfy your sweet tooth. Additional gluten free muffin recipes I love are: Gluten-Free Blackberry Muffins, Gluten Free Pumpkin Muffins, Healthy Gluten Free Strawberry Muffins, Gluten Free Raspberry Lemon Muffins, Gluten Free Zucchini Muffins, Gluten Free Zucchini Bread, Gluten Free Pumpkin Bread, and Gluten Free Apple Muffins. I even have a dog treat recipe on my blog for your fur babies, check out my Liver Cake For Dogs Recipe on my blog. Dogs love this treat. I love making my dog a treat when I make us humans a treat too!
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Why You Will Love This Recipe
- First off, these paleo lemon poppy seed muffins are so easy to make and include simple ingredients. You can literally just throw the ingredients in the blender and blend! Since these are flourless muffins there is no need to mix wet ingredients and dry ingredients separately first.
- Secondly, this recipe is naturally dairy free, gluten free, grain free, flourless, soy free, paleo and refined sugar free.
- The creamy almond butter combined with the fresh lemon juice and zest is so good, the poppyseed crunch is the icing on the cake.
- These tender muffins just scream Summer and Spring just like my Lemon Raspberry Flourless Muffins.
- This moist muffin recipe only requires 10 minutes of hands-on time which means it’s a great recipe to make when you want something from scratch but do not have much time.
- This recipe is completely from scratch, no processed healthy ingredients here!
- These homemade muffins freeze super well which means you can easily batch bake them.
- These flourless muffins are super kid friendly too.
Ingredients
- Almond butter-Make sure it is creamy. I love the almond butter from Costco. The only two ingredients are almonds and salt. I have also found it is the most economical brand in terms of what you get for your money! Make sure whatever brand you buy is clean-no additives.
- Eggs-This helps bind everything together. Ensure your eggs are at room temperature to help the batter is well combined.
- Banana-This adds some sweetness and also holds things together too. A great tip is to freeze your ripe bananas that you won’t eat fresh so that you have them for the next time you bake.
- Poppy Seeds – A must!
- Fresh Lemons-Make sure you both juice and zest your lemons, this is what will give these muffins so much flavor.
- Maple syrup-To sweeten the muffins. If you are looking for a lower card option you can skip the sweetener.
- Apple cider vinegar – This helps the muffins rise with the baking soda.
- Baking soda – Pushes the muffins to expand.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- I love the taste of poppyseeds in recipes, but if after trying this recipe you feel like the flavor is too strong, you can always decrease the poppyseed measurement the next time.
- If you do not have fresh lemon juice you can use lemon extract. You will want to adjust the measurement though since it will have a much more potent taste but maintain the bright lemon flavor either way. Fresh lemon zest would also be a delicious addition to enhance the lemon flavor.
- If you prefer a different nut butter, you can swap that with the almond butter. You will just want to make sure that you still use a creamy nut butter so that the consistency of the muffins does not change.
- If you do not like maple syrup, you could swap it out for a different sweetener such as honey or coconut sugar. You will just need to adjust the recipe to accommodate the different sweetener since they won’t match 1:1.
- For additional flavor, you can incorporate vanilla extract into the batter.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo 1: First, preheat the oven to 375 degrees F. Then place all of the ingredients in a blender except for the poppyseeds.
Photo 2: Next, blend until smooth. Then, for the best results add in the poppyseeds and fold in with a spatula.
Photo 3: Line a muffin tin with paper liners or use a silicone muffin pan. Divide up the muffin batter between 12 muffin cups.
Photo 4: Bake for 18-20 minutes or until you can stick a fork in and it comes out clean. Allow the muffins to cool for 10 minutes prior to serving.
Equipment Needed
- Blender – I absolutely am obsessed with how many attachments come with this blender! I have had mine for years and it is still in great shape.
- Silicone muffin pan – These muffin pans have been a game changer for me! I use them for everything from egg muffins to baking cupcakes. These are also perfect for bulk baking because you don’t have to spend the time peeling the paper liners off of the muffins before freezing them.
Expert Tips
- Tip # 1: Be sure to fold in your poppyseeds rather than put them in the food processor, the food processor will break them down. You will want to make sure you fold completely from the bottom of the bowl so they are well incorporated.
- Tip # 2: Do not forget to let your gluten-free muffins set and sit for 10 minutes prior to serving. This will prevent them from falling apart. If you are going to freeze the muffins, you will want to let them completely cool before placing them in single layers in freezer bags.
- Tip # 3: If you are using frozen banana, make sure to thaw completely prior to blending. Blending frozen will change the consistency of the batter. I love to freeze bananas that are to ripe instead of throwing them out! I just put them into a freezer bag and then they are ready for any time I want a smoothie or need them for a baking recipe.
Recipe FAQ
I like using either a regular muffin pan with muffin liners OR a silicone muffin pan. The silicone ones are so simple to clean and pop right out. The silicone muffin pan is my go to whenever bulk baking so that I don’t have to worry about removing the liners before freezing.
Absolutely, however be sure you use the silicone muffin pan instead of a regular pan. The paper liners will get broken down in the freezer. The best way to freeze you will want to place the muffins in single layers and separate layers with parchment paper. This way they won’t stick together or break when you thaw them.
Absolutely! I love this little mini silicone muffin pan. These would be a great option for kids snacks and make the muffins even easier to enjoy on the go! They remind my of the classic mini muffins from my childhood.
Lemon extract will have a more powerful aroma and taste with less but it also won’t have the same refreshing effect as fresh juice. I recommend using fresh lemon juice because it will allow the muffins to have a better taste than an extract.
Storage Instructions
- This recipe can be stored in the refrigerator in an airtight container for up to 5 days.
- You can also store these muffins in the freezer for up to 1 month in an airtight container. You will just want to remember to use a silicone muffin pan to bake or to remove the paper liners so they don’t break down in the freezer.
Other Muffin Recipes You Will Love
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Healthy Lemon Poppyseed Muffins
Equipment
- high speed blender
- Silicone muffin pan
Ingredients
- 1 cup creamy almond butter
- 3 lemons juiced & zested
- 2 eggs
- 3 tbsp maple syrup
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1 banana ripe
- 2 tbsp poppyseeds
Instructions
- Preheat the oven to 375 degrees F. Place all ingredients in a blender EXCEPT the poppyseeds and blend until smooth. Then, add in the poppyseeds and fold in with a spatula. Line a muffin pan with paper liners or use a silicone muffin pan.
- Divide up the batter between 12 muffin cups. Bake for 18-20 minutes or until you can stick a fork in and it comes out clean. Allow the muffins to cool for 10 minutes prior to serving.
Dana says
These are so good! I can’t wait to bring them to cookouts during the summer.
Lupita says
These taste amazing!
Lori says
The perfect muffin to bring to Easter brunch!
Allianna Moximchalk says
Agreed! Thank you for taking time to review!
Angie says
I can’t wait to try these!
Allianna Moximchalk says
You are going to love them-xoxo