Lemon Poppyseed Muffins

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Looking for a new gluten-free muffin recipe? Keep scrolling for a new one we can’t get enough of.

Today, we’re bringing you these better-for-you Lemon Poppyseed Muffins from Jessica Barr! These fluffy muffins are bursting with zesty lemon flavor and a sprinkling of poppy seeds.

Jessica suggests adding chia and flax seeds for a little extra nutrition, but that’s optional.

Whether enjoyed as a breakfast treat or a midday snack, these gluten-free delights are the perfect choice.

These can be stored at room temperature for 3 days. For longer shelf life, store in the fridge.

Lemon Poppyseed Muffins

Author Jessica Barr

Ingredients

2 cups almond flour (can sub both flours for equal parts all purpose flour)
½ cup coconut flour
1 cup coconut sugar (or cane sugar)
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp poppy seeds
2 tbsp chia seeds (optional)
2 tbsp flax seeds (optional)
¼ cup unsalted butter, melted
2 tbsp avocado oil
2 eggs
⅓ cup greek yogurt
2 tsp vanilla extract
½ tsp almond extract (optional)
2 tbsp lemon zest (about 2 lemons)
1 tbsp lemon juice (about 1/2 lemon)
1 cup milk

Instructions

Preheat oven to 350 degrees F.
Mix dry ingredients (including sugar) in a large bowl and set aside.
Add all wet ingredients to the bowl of a stand mixer. Mix on low until incorporated.
Slowly add dry to wet, continuing to mix on low.
Once well mixed, evenly divide batter across a prepared muffin tin.
Bake for 30-40 mins. (If using AP flour, reduce bake time to 20-25 mins.)
Let muffins cool in pan for 10 minutes, then transfer to a wire rack.