Gluten Free Lemon Poppy Seed Muffins

4.6 69 Published Mar 19, 2024

Why I Love These Muffins

Gluten-Free – Made with almond and coconut flours, these muffins are a safe and delicious option for those avoiding gluten. Easy – They’re easy to make with only 9 simple ingredients! Versatile – These muffins are a great snack or breakfast option to meal prep for the week, but they also make for a great addition to Easter or Mother’s Day brunch.

Ingredients Needed

eggs – you’ll want your eggs to be at room temperature, otherwise if they’re too cold they could cause the coconut oil to harden up. coconut sugar – instead of granulated sugar or brown sugar we’re using coconut sugar, which offers a natural sweetness with a hint of caramel-like flavor. coconut oil – in its liquid state to blend easily into the mix, adding moisture and a slight coconut aroma. lemon juice and zest – for that vibrant, citrusy tang that defines the muffins. almond flour – provides a gluten-free base, adding a nutty flavor and tender crumb. coconut flour – absorbs moisture, helping to achieve the perfect texture while keeping it gluten-free. baking powder – ensures the muffins rise beautifully as they bake. poppy seeds – add a light crunch and visual appeal to every bite. While these muffins are called poppy seed muffins, if you don’t have any poppy seeds on hand others have used chia seeds and said they work well. lemon glaze – an optional, but highly recommended topping! The glaze takes these muffins to the next level.

How to Make Gluten Free Lemon Poppy Seed Muffins

Step 1: In a medium mixing bowl whisk the eggs, coconut sugar, melted coconut oil, lemon juice and zest in a bowl. Step 2: In a separate large mixing bowl, mix almond flour, coconut flour, baking powder and poppy seeds. Add the wet ingredients to the dry ingredients and mix until smooth. Step 3: Fill prepared muffin cups ⅔ full and bake for 23-25 minutes. Let the muffins cool in the tin for 10 minutes, then move to a wire rack. Step 4: If making the glaze, whisk the powdered sugar and lemon juice together until smooth. Drizzle glaze over cooled muffins and enjoy!

How to Store Lemon Poppy Seed Muffins

At room temperature: Store in an airtight container on the counter for 1-2 days. In the fridge: These muffins will stay fresh for up to 5 days when refrigerated in an airtight container. In the freezer: Let the muffins cool completely, then transfer them to a freezer-safe container and store for up to 3 months. If storing in the freezer I recommend storing without the glaze. When ready to enjoy, let them thaw in the fridge overnight and add the glaze if desired.