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    Home » Recipe Archive » Snacks and Treats

    Lemon Poppy Seed Muffins {Gluten Free, Refined Sugar Free}

    Mar 10, 2018 · Modified: Sep 14, 2020 by thegranoladiaries · 13 Comments · About 3 minutes to read this article.

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    These healthy lemon poppy seed muffins are gluten free and dairy free, but still so delicious! A light and refreshing summer treat that anyone can enjoy.

    IMG_3881

    These muffins are fluffy, moist, lightly moist and a touch sour from the lemon. Most importantly, they come together in a matter of minutes, are super delicious, and are packed with nutrition!

    Did you know both lemon and poppy seeds have a ton of nutritional value?

    IMG_3883

    All you need to make these muffins:

    A Lemon

    Poppyseeds

    Coconut Oil

    Eggs

    Oat Flour (make your own if you have Oats)

    Honey

    Vanilla

    & Some baking essentials

    And some baking essentials.

    The list is short and sweet, like the muffins. If you don't have poppy seeds and aren't inclined to buy some for this recipe, you could even leave them out and just make lemon muffins. Though, I would recommend them!

    Another option would be to sub in Chia Seeds. You won't quite get the Poppy taste, but you will get a similar texture.

    If you don't have lemons but do have oranges, try these Gluten Free Orange Poppy Seed Muffins. Its Lemon Poppy Seed's zestier cousin. They are REALLY good. I promise!

    IMG_3887
    IMG_3877

    If you love muffins, I recommend you check out some of my other favorite muffin recipes on the blog as well: Sugarfree Vegan Breakfast Zucchini Muffins, Greek Yogurt Banana Muffins, or these Pumpkin Muffins!

    Lemon Poppy Seed Muffins Recipe (Makes 6 - 7)
    By The Granola Diaries

    Ingredients

    Wet

    • 1 lemon, zested (½ tsp) and juiced (a bit more than ¼ cup)
    • ¼ C Coconut oil, melted and cooled
    • 2 eggs, room temp
    • ¼ C honey
    • 1 teaspoon vanilla

    Dry

    • 1 ¼ C Oat flour, seperated into 1 C and ¼ C
    • 1 tablespoon poppyseeds
    • 1 teaspoon baking powder
    • Generous dash of salt

    Directions:

    1. Preheat oven to 375 and grease or line a muffin tin.
    2. Zest and juice the lemon into a bowl. (See notes).
    3. Combine all wet ingredients in a bowl. Use a whisk to ensure honey is well dissolved and everything is well combined.
    4. Add the dry ingredients, starting with only 1 Cup of oat flour and fold everything to combine. If mixture seems very liquidy, add remaining ¼ C oat flour, 1 - 2 tablespoon at a time.
    5. Pour batter into 6 - 7 muffin rounds and bake for 11 - 12 minutes. Remove and place on cooling rack to cool for at least 5 minutes. (Pro tip from Mom: If you are using a 12-muffin tin and have empty cups, fill them with a bit of water before putting them in the oven so they don't burn. Hi Mom!!!)
    6. Did you make these? SHOW ME on Instagram and Facebook using #TheGranolaDiaries. Nothing makes me happier!!!

    Notes:

    • The measurements for the lemon juice & zest above are approx. what I got from 1 lemon, feel free to use more/less, depending how strong of a lemon flavor you like.
    • Store muffins in fridge or freezer. They are best enjoyed day of, and may dry out a bit - just microwave for ~ 10 seconds with a damp paper towel over them to moisten them up again!

    Pin the recipe for Healthy Lemon Poppyseed Muffins for later!

    These muffins are fluffy, moist, lightly moist and a touch sour from the lemon. Most importantly, they come together in a matter of minutes, are super delicious, and are packed with nutrition! #glutenfree #lemonpoppyseed #muffins #dairyfree #sugarfree
    IMG_3885

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    Comments

    1. Rachel

      May 28, 2019 at 1:54 am

      Could you make this into a loaf? What would you suggest for temperature/cooking time to make lemon poppy seed bread instead of muffins?

      Reply
      • thegranoladiaries

        May 28, 2019 at 8:05 pm

        You sure can! Check out my Blueberry Lemon bread and mimic those cooking times/adaptions!

        Reply
    2. Jamie

      January 08, 2020 at 4:29 pm

      These look delicious! I’m going to give them a try but was wondering if you thought regular gf flour would work and if so, do I use the same measurements? Thanks!!

      Reply
      • thegranoladiaries

        January 09, 2020 at 8:35 pm

        I haven't tried it, but I think it should work! I would experiment with a 1:1 sub. If the dough seems dry, add a splash of almond milk or water! Let me know how it turns out!

        Reply
    3. Allie

      February 09, 2020 at 1:33 pm

      These were delicious! Do you know how to convert the recipient for a dozen?

      Reply
      • thegranoladiaries

        March 17, 2020 at 10:45 pm

        It depends how big you want them! You can double or triple the recipe!

        Reply
    4. Liz

      April 22, 2020 at 11:59 am

      Can I sub anything for oat flour?

      Reply
      • thegranoladiaries

        April 22, 2020 at 3:52 pm

        Hi Liz, you can sub in almond flour, any all purpose flour, or any 1:1 Gluten Free Flour!

        Reply
    5. Sue

      June 25, 2020 at 1:19 am

      The list of what's needed to make the muffins says Oats but the recipe calls for oat flour. Do you make your own flour from oats/oatmeal?

      Reply
      • thegranoladiaries

        June 26, 2020 at 4:38 pm

        Hi Sue, yes - I always make my own Oat Flour by blending rolled oats in a blender. I corrected the post to reflect this better. Thank you!

        Reply
    6. Ashley

      July 26, 2020 at 12:28 am

      Any thoughts on reducing the coconut oil and substituting to lower the number of calories?

      Reply
      • thegranoladiaries

        July 26, 2020 at 1:19 am

        You could sub in some applesauce instead!

        Reply

    Trackbacks

    1. ROUND UP: 10 Healthy & Gluten Free Mother’s Day Treat Recipes – The Granola Diaries says:
      May 11, 2018 at 7:59 am

      […] LEMON POPPY SEED MUFFINS {GLUTEN FREE, REFINED SUGAR FREE} A classic. […]

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