This is the best lemon poppyseed muffin recipe that is dairy and gluten free. Plus it’s packed with plant protein for an extra bonus! My kids love these and I hope your littles enjoy them too!

Gluten Free Flour

Baking with gluten free flour can be tricky but I’ve learned a few things that will help you when baking. First, my favorite gluten free flour to bake with is King Arthur’s Measure for Measure gluten free flour. It cooks up light and fluffy unlike some others I’ve found. It also already has xantham gum in it to help with binding. A flour mix that already has xantham gum in it is one thing I look for when buying GF flour. Another tip is to bake at about 10 degrees higher than what the directions actually call for. This will help your muffins have a fluffy top and not fall in the center. So if the recipe calls for 350 oven temperature then I usually cook at 375 or 400. Do not overcook either.

Other Flavors and Ideas To Use With This Recipe

I love this recipe because you can switch up the flavor and use this recipe for other breakfast options as well such as the list below:

Use blueberries instead of lemon
Use Vanilla extract instead of lemon extract
Add in chocolate chips
Use bananas instead of lemon to make more like a banana nut muffin
Can use this lemon poppyseed muffin recipe for pancakes, waffles, or cupcakes. Just use same recipe but change the presentation.

Lemon Poppyseed Muffin (dairy and gluten free)

Print Recipe

Equipment

12 cup muffin pan

Ingredients

2 cups King Arthur GF Measure for Measure Flour Can use another GF flour if you choose
1 TSP poppy
seeds
1 TSP chia seeds
1 TBSP ground flax
2 TSP baking powder
1/4 TSP baking soda
1/4 cup organic cane sugar
1 zest from one lemon
1-2 juice from 1-2 lemons amount depends on how lemony you want them
1 TSP lemon extract
1/2 cup Unsweetened Almond Milk any plant milk will work
1/3 cup unsweetened applesauce or 1 squeezable pack of applesauce
2 2 eggs OR 2 TBSP ground flax To make a flax egg use 2 tbsp ground flax with 6 TBSP water. Mix and let sit for a few minutes

Instructions

Preheat oven to 400 degrees. Grease 12 cup muffin pan with vegan butter or olive oil. I use Earth Balance Vegan Butter.
Get out two bowls. One bowl, mix in all dry ingredients. In the other bowl, mix in the wet ingredients including the zest from the lemon. If using a flax egg you'll need to mix the 1 tbsp ground flax with 3 tbsp water and let it sit. So for this recipe, it would be 2 tbsp ground flax with 6 tbsp water.
Mix in the wet ingredients into the dry ingredients.
I use a spatula and try not to overmix. You want it mix until it's smooth.
Bake for 12-15 minutes.
Let Cool then apply icing or let the kids put on their own icing. These are even great without any icing.
Icing: Mix in 1 cup organic powdered sugar; zest of half of a lemon; juice from 1/2 a lemon. It's just a small amount of lemon juice to make the icing. You can also use 1/4 tsp of plant milk if you don't want to use another lemon. I also like to add in 1/4 tsp of chia seeds.

Notes

If you want to switch it up and make pancakes or waffles just use the same recipe but cook in a pan for pancakes. You can use a waffle maker for the waffles.

If you want to switch out the lemon then use vanilla extract instead and get creative. You can use blueberries, strawberries, or bananas.

I love using unsweetened applesauce instead of oil. If you are out of applesauce then sub with olive, sunflower, or avocado oil.

Don’t forget to follow me on Instagram or Facebook. If you make a recipe tag me #speak.eat.learn.llc I love hearing from you!!

Lemon Poppyseed Muffin (Dairy and Gluten Free)

Gluten Free Flour

Other Flavors and Ideas To Use With This Recipe