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5 from 5 votes

Gluten-Free Lemon Poppyseed Muffin Recipe

Make lemon poppyseed muffins with almond flour, honey, and lemon extract and peel for a delicious, easy breakfast.
Course Breakfast
Cuisine American
Keyword gluten-free, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Cool 10 minutes
Total Time 30 minutes
Servings 9 muffins
Calories 264kcal
Author Heather Dessinger

Equipment

Ingredients

Instructions

  • Preheat oven to 350°F. 
  • Grease nine muffin cups or line with cupcake wrappers and set aside.
  • In a medium bowl, stir together all but 2 teaspoons of almond flour, coconut flour, salt, poppy seeds, and baking soda.
  • In a separate bowl, whisk together the eggs, honey, vanilla, lemon extract, and lemon zest. 
  • Add the flour to the egg mixture and mix to combine.
  • Divide the batter evenly between the prepared muffin cups.
  • Combine the cane sugar with the remaining almond flour and sprinkle over the top of the muffins.
  • Bake for about 20 minutes in the preheated oven. The tops should be springy yet firm when they're ready. 
  • Allow to cool for about 10 minutes before removing from the muffin pan.

Notes

The sprinkle of natural cane sugar on the top helps keep the muffin moist and also gives a nice crunch of sugar.

Nutrition

Serving: 1muffin | Calories: 264kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 117mg | Sodium: 283mg | Potassium: 78mg | Fiber: 3g | Sugar: 17g | Vitamin A: 170IU | Vitamin C: 6.4mg | Calcium: 92mg | Iron: 1.8mg