These freshly baked Lemon Poppyseed Muffins are fluffy and moist with perfect hints of lemon. They are super easy to make, quick, and simple. Also, completely gluten-free and vegan.
If you scroll through my blog, you’ll probably notice a handful of lemon recipes. There is something so refreshing and satisfying about lemon desserts. Although, I am a huge chocolate fan it’s nice to go on the opposite side of the spectrum with something a little more light.
These muffins are perfectly fluffy, while still being moist and slightly dense. They aren’t your typical bakery-style muffins that are the size of your head and hit you with a bucket full of sugar.
These muffins are entirely sweetened with coconut sugar and maple syrup, contain little oil, and are made with a combination of almond flour and oat flour. So, let’s just say a healthier version of your typical lemon poppyseed muffin?
I already have a Lemon Poppyseed Muffin recipe on my blog, but I set out to make a gluten-free one, since I’ve been having fun experimenting with no gluten in my desserts lately! But I am not saying you shouldn’t check out that recipe, because it is life changing.
But back to these muffins.
Making gluten-free muffins are hard. Not going to lie. Desserts with no-gluten tend to have a harder time rising due to the lack of gluten. That is when your trusty leaveners come in.
I added both baking powder and baking soda to make sure these muffins rise. Since I added baking soda, which is an alkaline ingredient, I wanted to make sure there was an acidic ingredient as well to activate it. Thankfully, these are lemon muffins so the addition of lemon juice worked out just fine. The combination of baking soda with the lemon juice and baking powder made for perfectly fluffy muffins.
Let’s break down some of the other ingredients:
Almond flour + oat flour: I have found that a combination of almond flour and oat flour creates just the right texture for gluten-free muffins. Finding the perfect pairing for gluten-free desserts is difficult, but this trusty pair works so well. It creates a fluffy product that still holds together and adds a delicious nutty flavor.
If you don’t want to purchase oat flour at the store you can definitely make it at home! It will just require a high-powered blender to blend up the oats into a very fine powder. If your blender wont get the oats fine enough, I recommend running it through a sieve.
Maple syrup: Adding maple syrup will not only add some extra sweetness to the muffins along with coconut sugar, but it will act as a moisture component. We don’t want this muffins dry and maple syrup does an excellent job at making sure that doesn’t happen.
Coconut oil: Back to the whole discussion on making sure these aren’t dry, coconut oil will also act as a moisture component. It also allows the muffins to hold its shape. When the muffins are cooled at room temperature after they are taken out of the oven the coconut oil will harden up a bit.
Cardamom: The addition of ground cardamom might seem a bit odd, but I assure you it adds a perfect amount of warmth to these muffins that pairs well with the lemon. Don’t skip on this one!
Lemon zest: We aren’t just adding lemon juice. The addition of lemon zest will make sure these lemon poppyseed muffins really are lemony! It adds a bright, zesty flavor that will definitely win you and anyone over.
These Gluten-free Lemon Poppyseed Muffins are…
- Fluffy and moist
- Easy and simple
- Gluten-free, refined sugar-free, and vegan
- Perfectly sweet and refreshing
These freshly baked Lemon Poppyseed Muffins are fluffy and moist with perfect hints of lemon. They are super easy to make, quick, and simple. Also, completely gluten-free and vegan.
- ¾ cup non-dairy milk
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 cups almond flour
- 1 ¼ cup oat flour
- ½ cup coconut sugar
- 2 tbsp poppyseeds or chia seeds
- Zest of one lemon
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp ground cardamom
- ¼ tsp salt
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Preheat the oven to 350 degrees. Line a muffin tin with nine muffin liners.
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To a large mixing bowl, whisk together the non-dairy milk, coconut oil, maple syrup, vanilla, and lemon juice until combined. Add flours, coconut sugar, poppyseeds, lemon zest, baking soda and powder, cardamom, and salt. Use a wooden spoon or spatula to stir until a smooth and pourable batter forms.
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Take a small cookie scoop, and evenly distribute batter among muffin liners. The liners should be almost full. Bake for 18 minutes until tops are golden brown and they form a dome on top. Let cool for 10 minutes in the muffin tin before transferring to a wire cooling rack to let them completely cool. It is important that you allow them to cool for at least 10 minutes before serving.
