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.
- Suitable for diets:
- Gluten Free
- Heart-Healthy
- High-Protein
- Low-Carb
Why Diabetes Friendly?
- No refined sugars or flours – sweetened with a small amount of honey only.
- Almond flour is high in fibre and healthy fats, which help reduce post-meal glucose spikes.
- Greek yogurt and eggs contribute protein to help stabilize blood sugar.
- Low net carbs per serving (approx. 7–9g depending on glaze), making them a safe treat in moderation.
- Healthy fats from olive oil and almonds slow glucose absorption.
- Portion-controlled – small batch, easy to track macros or plan ahead.
- Naturally gluten-free, removing one common inflammation trigger in diabetic-friendly diets.
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Equipment
- Mixing bowls (2)
- Microplane (or zester)
- Muffin tin (6-cup or standard 12-cup)
- Muffin liners (Silicone or parchment)
- Wire cooling rack
Ingredients
- almond flour 1½ cups
- baking soda ¼ tsp
- salt 1 pinch
- poppy seeds 1 tbsp
- eggs 2 large
- lemon juice (freshly squeezed) 2 tbsp
- lemon zest (about 1 large lemon) 1 tbsp
- honey 2 tbsp
- Greek yogurt 2 tbsp
- almond milk (unsweetened) 2 tbsp
- vanilla extract 1 tsp
- olive oil 1 tbsp
Glaze
- Greek yogurt (plain ) 2 tbsp
- lemon juice ½ tsp
- honey ¼ tsp
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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.
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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
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FAQ
- Can I make these dairy-free?
Yes – replace Greek yogurt with a dairy-free option like coconut or almond-based yogurt, and use a non-dairy milk. - Are they freezer-friendly?
Yes, freeze unglazed muffins in an airtight container for up to 2 months. Thaw at room temperature or warm briefly before serving. - What’s the best sugar substitute for diabetics?
Stevia, monk fruit, or erythritol blends work well. Adjust sweetness to taste based on your preferred brand. - Are these muffins keto?
Not strictly keto due to honey and Greek yogurt, but they can be made keto-friendly with suitable substitutions. - How many carbs per muffin?
Approximately 7–9g net carbs per muffin, depending on the ingredients used and whether glaze is added. - Can I skip the poppy seeds?
Yes, you can omit them or substitute with chia seeds for a similar texture and added fiber. - Can I make a bigger batch?
Definitely. Double or triple the recipe and bake in batches as needed, checking for doneness with a toothpick. - Is almond flour safe for nut allergies?
No – almond flour is made from nuts. Use sunflower seed flour for a nut-free alternative, but note it may turn the muffins slightly green due to a reaction with baking soda (completely safe to eat).
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Nutrition
Per serving
Calories: 243.1kcal
Carbohydrates: 13.5g
Fiber: 3.4g
Sugar: 7.7g
Fat: 18.5g
Saturated Fat: 1.9g
Trans Fat: 0.01g
Protein: 9.4g
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.
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