Gluten-Free Almond Flour Lemon Poppy Seed Muffins
These Almond Flour Lemon Poppy Seed Muffins are light, zesty, and perfect for a gluten-free, low-carb breakfast or snack. Packed with protein, fibre, and healthy fats, they’re a delicious diabetic-friendly option that fits gluten-free and heart-healthy diets with ease.
Servings: 6 muffins
Calories: 243.1kcal
Ingredients
- 1½ cups almond flour
- ¼ tsp baking soda
- 1 pinch salt
- 1 tbsp poppy seeds
- 2 large eggs
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp lemon zest about 1 large lemon
- 2 tbsp honey
- 2 tbsp Greek yogurt
- 2 tbsp almond milk unsweetened
- 1 tsp vanilla extract
- 1 tbsp olive oil
Glaze
- 2 tbsp Greek yogurt plain
- ½ tsp lemon juice
- ¼ tsp honey
Equipment
- Mixing bowls (2)
- Microplane or zester
- Muffin tin 6-cup or standard 12-cup
- Muffin liners Silicone or parchment
- Wire cooling rack
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 6 silicone or parchment liners.
- In a medium bowl, whisk together almond flour, baking soda, salt, and poppy seeds.1½ cups almond flour, ¼ tsp baking soda, 1 pinch salt, 1 tbsp poppy seeds
- In a separate bowl, beat the eggs and then whisk in lemon juice, lemon zest, honey, Greek yogurt, almond milk, vanilla, and oil until smooth.2 large eggs, 2 tbsp lemon juice, 1 tbsp lemon zest, 2 tbsp honey, 2 tbsp Greek yogurt, 2 tbsp almond milk, 1 tsp vanilla extract, 1 tbsp olive oil
- Combine wet and dry ingredients and stir until just mixed. Batter will be slightly thick.
- Divide batter evenly into the 6 muffin cups. Smooth the tops slightly with a spoon.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Mix together Greek yogurt, lemon juice and honey. Drizzle on cooled muffins.2 tbsp Greek yogurt, ½ tsp lemon juice, ¼ tsp honey
Cooking Tips
- Room temp eggs and yogurt = better texture. Cold ingredients can cause separation in the batter.
- Zest before juicing! It’s way easier and preserves the oils in the zest.
- Use silicone muffin liners to avoid sticking – almond flour tends to cling to paper liners.
- Don’t overmix – gently fold the batter just until incorporated.
- Want more fibre? Add 1 tbsp ground flaxseed or chia to the batter.
- Want it sweeter without sugar? Use monk fruit or a blend of erythritol and stevia instead of honey.
- Make a lemon glaze alternative with powdered erythritol + lemon juice for sugar-free version.
- Bake at center rack level for even baking. Almond flour can brown quickly if too close to the top.
- Let cool completely before glazing to avoid melting the yogurt topping.
Nutrition
Nutrition Facts
Gluten-Free Almond Flour Lemon Poppy Seed Muffins
Serving Size
1 muffin
Amount per Serving
Calories
243.1
% Daily Value*
Fat
18.5
g
28
%
Saturated Fat
1.9
g
12
%
Trans Fat
0.01
g
Cholesterol
62.5
mg
21
%
Sodium
86.7
mg
4
%
Potassium
59.9
mg
2
%
Carbohydrates
13.5
g
5
%
Fiber
3.4
g
14
%
Sugar
7.7
g
9
%
Protein
9.4
g
19
%
Vitamin C
3.4
mg
4
%
Vitamin D
0.3
µg
2
%
Calcium
109
mg
11
%
Iron
1.6
mg
9
%
Magnesium
9
mg
2
%
Zinc
0.4
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.