This one bowl, healthy and gluten free lemon poppy seed muffin recipe is made in just 35 minutes. These muffins are made with almond flour and tapioca flour and packed with lemon juice and zest, plus a dairy free lemon glaze on top. They are naturally sweetened with honey and maple sugar. And they’re the perfect little pick-me-up!
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What gluten free flour do you use to make these lemon poppy seed muffins?
For gluten free and Paleo friendly baking flours, we typically turn to Bob’s Red Mill and have for years. You’ll see us using their flours in lots of our recipes – from sweet like these healthy muffins to savory like our creamy Tuscan chicken! We love the quality of their products from mill to table and the fact that they’re a local Oregon company!
For these healthy lemon poppy seed muffins, we used their Almond Flour and Tapioca Flour. Both flours are certified gluten free and non-gmo as well. The Almond Flour is made from whole, blanched almonds and this is important. You want blanched almond flour rather than almond meal for this recipe. Here’s why:
- It’s finer and lighter and results in a fluffier texture.
- It will give your muffins the yellow, lemony looking color. If you used almond meal the muffins would be more of a brown color.
Options for making these healthy lemon poppy seed muffins vegan friendly
These muffins can easily be make vegan friendly. Just note the color of the muffins will come out more brown than yellow. Here are some swaps you could make:
- Eggs => use 3 flax eggs
- Honey => use 1/3 cup maple syrup
- Ghee => use 1/3 cup coconut oil
Making the lemon glaze
You’ll want to note that we used traditional powdered cane sugar to make the lemon glaze white for these photos. If you want to stay refined sugar free, make sure to use powdered maple sugar instead. The glaze will turn out brown, but still tastes delicious! I think I actually prefer the flavor of the glaze with the maple sugar. To make it, you just pulse maple sugar in a high powered blender or food processor until powdery. You could also use coconut sugar – I can never seem to get it as fine as maple sugar though.
Other gluten free and healthy muffin recipes to try
- COFFEE CAKE MUFFINS (PALEO, VEGAN + NUT-FREE OPTION)
- MORNING GLORY BREAKFAST MUFFINS (PALEO, VEGAN + NUT-FREE OPTION)
- PALEO BLUEBERRY MUFFINS (GF, VEGAN, AIP + NUT-FREE)
Try these gluten free lemon poppy seed muffins
These healthy, gluten free lemon poppy seed muffins are great for meal prep to have on hand for snacks and treats. They are quick and easy to make, made in just 35 minutes and with one bowl for less cleanup, too! Leave a comment below to let us know how it goes. Also, take a pic to share on Instagram, and tag us @realsimplegood so we can check it out! Make sure to give us a follow if you don’t already – let’s stay connected!
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Gluten Free Lemon Poppy Seed Muffins
- 1/2 cup powdered maple sugar, (Pulse maple sugar in a high powered blender or food processor until powdery. Coconut sugar works or regular powdered sugar.)
- 1 tbsp lemon juice, (about 1/2 a lemon)
- Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
- In a large mixing bowl, whisk almond flour, tapioca flour, baking powder and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
- Add eggs, honey, lemon zest and juice, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth, and fold in poppy seeds.
- Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 20 minutes, or until a toothpick comes out clean.
- While the muffins cool, make optional topping if using. Whisk powdered maple sugar and lemon juice in a small bowl.
- Once muffins have cooled, drizzle with topping and serve. Enjoy. Store in an airtight container on the counter or in the fridge to keep longer.