Gluten Free Lemon Poppy Seed Muffins

I have a daughter who loves anything lemon-just like her mother. She's a self-proclaimed, 8 year- old food critic who wants to own her own bakery some day. I'm pretty sure that she'll accomplish whatever she puts her mind to. That's just how she rolls. So, after weeks of begging me to make lemon poppy seed muffins I came up with these. I knew she would be a tough sell. She'd be comparing my gluten free muffins with the boxed, supermarket, lemon poppy seed, that were her favorite. (You know the ones that are 1,000 calories each). I'm happy to report, the food critic in the house thinks mine are JUST AS GOOD. Whew....

The best part of these babies is the lemon essential oil. It really adds a punch to your taste buds. You'll be glad you made the effort. As always, I recommend only PURE, 100% therapeutic grade oils.

Gluten Free Lemon Poppy Seed Muffins

4 eggs

1/2C. honey

5 Tbsp. lemon juice, fresh squeezed

1 C. coconut oil, melted

1 C. vanilla almond milk, unsweetened

1/8 tsp. salt

1 1/2 tsp. baking powder

1 tsp baking soda

1 1/2 C. coconut flour

1 1/2/ C. arrowroot flour

1 Tbsp.+ 2 tsp. poppy seeds

25 drops lemon vitality essential oil

Preheat oven to 350 degrees. Grease muffin tins with non-stick spray.

Crack the eggs into a large mixing bowl. Mix on low until eggs are combined. Add the honey, lemon juice, coconut oil, and almond milk. Mix on low speed until everything is mixed together. Add the remaining ingredients and mix on low speed again until all combined.

Using a spoon, scoop batter into the muffin tins. The batter will be thick and fluffy, so you might want to use your fingers to press it together in the pan a little bit. Note, they won't rise as much as regular muffins, so plan for that when you're filling the tins.

Bake for 20-25 minutes. Cool before serving.

Makes 12 muffins.


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