Lemon Poppyseed Muffins (gluten-free, dairy-free)
Prep time
Cook time
Total time
A moist and delicious gluten-free, dairy-free lemon poppyseed muffin with lemon cream frosting.
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Recipe type: Dessert, Baking
Yield: 12 muffins
  • Dry Ingredients
  • ¾ cup all purpose gluten-free flour (Bob's Redmill)
  • ½ cup brown rice flour
  • ½ cup chickpea flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • !Wet Ingredients
  • ⅓ cup apple sauce
  • ⅔ cup maple syrup or honey
  • ⅓ cup water
  • ¼ cup coconut oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup fresh lemon juice (about 1 lemon's worth)
  • 10 drops lemon essential oilor 2 tsp lemon extract
  • Add Ins
  • 1 serving chia paste or 1 egg
  • 1 Tbsp lemon zest
  • 1 Tbsp poppyseeds
Make It Like So
  1. Preheat oven to 350F and line your muffin tin with unbleached liners.
  2. Mix dry ingredients together in a large mixing bowl.
  3. In a separate mixing bowl, food processor or blender, combine all wet ingredients.The lemon oil may foam up a little with the coconut oil. It's okay!
  4. Once thoroughly mixed, add the wet ingredients into the dry and stir in the chia paste/egg, lemon zest and poppyseeds. Mix with a spatula until well mixed. It will bubble a little.
  5. Dollop your mix into the muffin tray and place in the middle of the oven. Bake for 25-30 mins. The top will brown slightly and a tooth pick will come out clean.
  6. Allow to cool before adding the optional frosting.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/gluten-free-and-dairy-free-lemon-poppyseed-muffins/