GF Lemon Poppy Seed Muffins

These muffins were born on the Comfy Belly blog and turned out better than I expected. The recipe makes about eight muffins and only uses 1/2 cup of coconut flour. That’s not the type of muffin I normally bake! Coconut flour does not come from a grain, which makes these little babies gluten-free.

Remember, coconut flour sucks liquid up, so measure correctly! I was a little short on coconut oil, so I added a tiny bit of applesauce to make up for the missing fat. After the last stir, I still thought the batter looked dry and I added about a tablespoon of half and half and a tablespoon of lemon juice. You could probably just use extra lemon juice or water if you wanted to skip any dairy.


Gluten Free Lemon Poppy Seed Muffins
Recipe Type: Bread
Author: Comfy Belly
Prep time:
Cook time:
Total time:
Serves: 8
  • 1/2 cup of coconut flour
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of baking soda
  • 4 eggs
  • 1/3 cup of oil (I used melted coconut butter and a touch of applesauce)
  • 1/2 cup of honey (I mixed honey and agave nectar)
  • 1 tablespoon of vanilla
  • 1 tablespoon of poppy seeds
  • 1 tablespoon of lemon zest (about one medium lemon)
  1. Preheat your oven to 350 degrees F.
  2. Combine all the dry ingredients in a bowl and blend well.
  3. Add the eggs, oil, honey and vanilla to the dry mixture and blend very well. I use a mixer.
  4. Add the vanilla, lemon zest, and poppy seeds and blend well. I prefer to grate the lemon directly over the mixing bowl (and estimate a tablespoon).
  5. Add the batter to baking cups and bake. For mini-muffins, bake for about 12 minutes. For regular-size muffins, bake for about 20 minutes, or until a toothpick comes out clean and the top has browned a bit.
  6. Enjoy! Store for several days in a container at room temperature or in the refrigerator.


*I was able to eek out 12 muffins. Wish I could talk more, but I am off to a focus group on ice cream today. Mama’s gotta make the Benjamins!

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