Go Back
+ servings
gluten-free lemon poppyseed muffins

Gluten-free Lemon Poppyseed Muffins

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.

Course Dessert
Keyword gluten-free, lemon poppyseed muffins, vegan
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 9 muffins
Author Taavi Moore


  • 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


  1. Preheat the oven to 350 degrees. Line a muffin tin with nine muffin liners.

  2. 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.

  3. 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.