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lemon poppyseed muffins

Gluten-Free Lemon Poppyseed Muffins

  • Author: Natalie Way
  • Total Time: 35
  • Yield: 12 1x
  • Diet: Gluten Free


These Lemon Poppyseed Muffins are a delicious and light gluten-free and dairy-free breakfast or snack!


  • 2 cups Bobs Red Mill Gluten-Free 1 to 1 flour blend
  • 1/3 cup unsweetened cashew milk
  • 1 egg
  • 1 1/2 tsp. baking powder
  • 2 tbsp. fresh lemon juice
  • 3 tbsp. lemon zest
  • 1 tsp. vanilla
  • 1 cup sugar
  • 1/3 cup grapeseed oil
  • 1 tbsp. poppyseeds


  1. Preheat oven to 350 degrees and line a muffin tin.
  2. In a medium bowl add flour, and baking powder. Mix together until combined.
  3. In a large bowl mix together sugar, vanilla, lemon juice, lemon zest, and oil.
  4. Stir in egg and cashew milk.
  5. Add the dry ingredients to the wet and ingredients and stir until completely mixed in.
  6. Stir in poppyseeds.
  7. Using a large cookie scoop, scoop batter into prepared muffin tin liners.
  8. Place in the oven and bake 20 to 22 minutes.
  9. Let cool and enjoy!
  • Prep Time: 15
  • Cook Time: 20
  • Category: american
  • Method: bake
  • Cuisine: Breakfast

Keywords: gluten-free lemon poppyseed muffins