Lemon Poppy Muffins – Gluten Free


8 minutes


Cooking time:

20 minutes


12 people


  • 2 cups of gluten-free all-purpose flower (I often use Namaste or Bob’s Red mill)
  • ¾ cup organic cane sugar (can use ¾ cup of pure maple syrup)
  • 2 tsp baking powder
  • 1 tsp guar gum (or xanthan gum)
  • ½ cup applesauce
  • ½ stick organic butter, melted and cooled (use coconut oil if dairy free)
  • 2 organic eggs
  • ¾ cup of milk or milk alternative (almond, cashew, coconut or other milk)
  • 2 tsp lemon zest (can use 4 tbsn lemon juice if don’t have zest)
  • 1 ½ tsp vanilla extract
  • ½ cup poppy seeds


  1. Preheat oven to 375 F
  2. Grease an 12 muffin tin
  3. Mix together dry ingredients (flour, sugar, baking powder and guar gum), except poppy seeds.
  4. In a separate bowl, combine wet ingredients.
  5. Add the wet ingredients to dry and combine lightly, but do not over mix. The batter will be thick.
  6. Fold in poppy seeds and divide batter evenly into 12 muffin tins.
  7. Bake for 20 minutes or until top is lightly browned and toothpick comes out clean.
  8. Let cool a few minutes before removing from pan.
  9. Serve warm or cool on wire rack. Enjoy warm or cooled!


You can make this recipe with 1 cup of blueberries in place of the poppy seeds if you prefer. Feel free to experiment!