Gluten-Free Lemon Poppy Seed Muffins (Paleo)
These gluten-free lemon poppy seed muffins are bright, zesty, and bursting with fresh lemon flavor. Made with cassava flour, naturally sweetened, and topped with a simple lemon glaze, they’re the perfect on-the-go breakfast or snack! Especially paired with a cup of coffee.
Servings: 6 muffins
Ingredients
Lemon Poppy Seed Muffins
- 3/4 cup cassava flour
- 1 tbsp poppy seeds
- 1/2 tsp baking powder make sure it is gluten free and uses cornstarch or arrowroot starch instead of wheat starch as the base
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted and cooled
- 1/4 cup full fat coconut milk
- 2 tbsp lemon juice
- 1 large egg
- 1 tbsp lemon zest
- 1/2 tsp pure vanilla extract
Coconut Lemon Glaze
- 2 tbsp coconut butter
- 1 tbsp raw honey
- 1 tbsp lemon juice
- 1 tbsp coconut milk
- 1 tsp lemon zest plus more for garnish
Instructions
Lemon Poppy Seed Muffins
- Preheat oven to 350 degrees F.
- Line a 6-cup muffin tin with a muffin liner, or grease with coconut oil.
- In a large mixing bowl, combine cassava flour, poppy seeds, baking powder, baking soda, and sea salt, and mix well.
- In a separate bowl, combine maple syrup, coconut oil, coconut milk, lemon juice, egg, lemon zest, and vanilla extract. Whisk together.
- Pour wet ingredients into dry ingredients and stir together until just combined.
- Divide the batter into the muffin tin, filling each cup about 2/3 of the way up.
- Bake for 20-25 minutes, or until a toothpick inserted at the center of a muffin comes out clean.
- Cool for 5 minutes before removing the muffins from the tin.
Coconut Lemon Glaze
- In a small saucepan, combine all ingredients and heat over low heat until fully melted and combined.
- Drizzle on top of the muffins. If you want, add more lemon zest on top of the glaze.
- Let it cool. The glaze will harden once fully cooled.
Notes
- Don’t overmix the batter. Stir just until combined for the best results!
- Use fresh lemon juice and zest. It makes all the difference in flavor. Bottled juice just isn’t the same. Also, the lemon juice in this recipe isn’t just for flavor - it reacts with the baking soda to help create light and fluffy muffins, so don’t skip it!
- Let the muffins cool before glazing. If they’re too warm, the glaze will melt right off instead of setting beautifully on top.
- If your batter feels too thick, a splash of additional coconut milk or a spoonful of greek yogurt can help loosen it up.
- Always check that your baking soda and baking powder are fresh - expired leaveners won’t give you that perfect lift!
- Store in an airtight container for up to 2 days. Or keep in the fridge (also in an airtight container) for up to 5 days. Reheat in the microwave for 10-15 seconds.
- Wrap individually in plastic wrap and store in an airtight container for up to 3 months. Let them thaw at room temperature or warm them in the oven before serving.