These light and fluffy Gluten-Free Lemon Poppy Seed Muffins are the perfect morning treat. They are healthy, flavorful, bright and refreshing! Only requiring a few simple ingredients makes them so quick and easy to make, and they even make your whole house smell like springtime!
Lemon flavored baked goods are some of my husband’s favorites, so he was pumped when I told him I was making these muffins. And I was pumped that they were going to be so easy to throw together. They only require a few super simple ingredients, and what makes them so easy is that I used my favorite boxed baking mix from Now Foods. Their Gluten-Free Pancake & Baking Mix is my go-to if I’m not using a singular flour like almond or coconut flour.
I love the healthy ingredients in this flour mix, and you can use it for more than just muffins, it makes amazing pancakes too! I have done tons of different flavors of pancakes and muffins with this mix, and they come out perfectly every single time.
Gluten-Free Lemon Poppy Seed Muffins Recipe
They are so fluffy and chewy, which is how muffins should always be, in my opinion. They are bursting with fresh lemon flavor, and the poppy seeds give them a nice slightly crunchy texture too.
Lemon Poppy Seed Muffin Ingredients
- NOW Foods Gluten-Free Pancake & Baking Mix – the perfect boxed mix for when you need an easy, healthy baking recipe.
- coconut oil – I love using coconut oil in pretty much all of my baking recipes, it gives a subtly sweet flavor and is a healthier neutral flavored oil option.
- eggs – to help give that fluffy, cakey texture.
- non-dairy milk – you can use any kind of non-dairy milk, just make sure you are using one that is unsweetened.
- monk fruit sweetener – I wanted to make this a low sugar option so that we can help out our blood sugar levels and still enjoy delicious baked goods. Monk fruit sweetener is one of my favorites because you can use it in the same way you would regular sugar, but it will not give you a blood sugar spike.
- vanilla extract – baked goods just aren’t the same without a little bit of vanilla extract.
- lemon zest – the zest lends so much more flavor than the juice in this recipe, the oils in zest just bring out the bright lemon flavor.
- poppy seeds – I love the texture that poppy seeds add to these muffins.
How to Make Lemon Poppy Seed Muffins
In a large mixing bowl, combine the baking mix, monk fruit sweetener, and poppy seeds and whisk to combine.
Then, in a smaller bowl, combine the eggs, coconut oil, milk, vanilla extract, and lemon zest. Whisk to combine.
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter with no clumps. Next, pour the muffin batter into muffin cups that have been sprayed with non-stick spray (or you could use muffin liners).
Bake the muffins in a 350 degree oven for 20-25 minutes. When they are done, a toothpick inserted into the center should come out clean. Let them cool slightly, remove from the pan, and then let them cool on a wire rack.
How long will the muffins stay fresh?
I would eat them within about 5 days or so, that way they are the most fresh. Just keep them in an airtight container and you are good to go!
Can you freeze lemon poppy seed muffins?
Yes! Freeze them in an airtight container for up to 3 months. Your options for warming them up are either thawing them at room temperature, pop them in the microwave for a few seconds, or in a 300 degree oven for 5-10 minutes.
This post is sponsored by Now Foods, thank you for supporting The Wheatless Kitchen and the brands that I choose to work with. I have loved Now Foods products for years, and all opinions are my own.
Use code ‘CANDACE‘ to get 20% off all NOW products!
Gluten-Free Lemon Poppy Seed Muffins
- 1 ½ cups NOW Foods Gluten-Free Baking & Pancake Mix
- ½ cup granulated monk fruit sweetener
- 1 large egg
- 1 ½ cups unsweetened non-dairy milk
- ⅓ cup melted coconut oil
- 1 tsp vanilla extract
- 3 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp poppy seeds
- Preheat the oven to 350 degrees. In a large mixing bowl, combine the baking mix, monk fruit sweetener, and poppy seeds. Whisk to combine.
- In a smaller mixing bowl, combine the egg, coconut oil, milk, vanilla extract, and lemon zest and juice. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk to combine, until all of the big clumps are gone. Be careful not to overmix, just whisk until it is all evenly combined.
- Spray a muffin pan with non-stick spray (or use muffin liners), and pour the batter into the muffin cups until they are 3/4 full.
- Bake for 20-25 minutes, until a toothpick inserted comes out clean.
- Remove from the oven and let them cool for 5 minutes, then remove them from the pan and let them cool completely on a wire rack.
Looking for more muffin or cupcake recipes?
- Chocolate Chunk Raspberry Almond Muffins
- Chocolate Banana Protein Muffins
- Zucchini & Sun-Dried Tomato Muffins
- [Paleo] Pumpkin Chocolate Chip Muffins
- Carrot Cake Cupcakes