Need some bright flavors to brighten up these autumn days? These poppyseed muffins are a great snack & contain no dairy or gluten.

What you’ll need: 

1/2 cup oil

1/2 cane sugar or coconut sugar

1 large egg

1 cup + 2 tablespoons gluten free flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons fresh lemon juice 

1 tablespoon almond milk

Zest of 1 lemon

2 teaspoons poppy seeds

Lemon glaze (Optional) – 

1/2 cup powdered sugar 

1 tablespoon lemon juice 


Preheat oven to 350°F. Place baking liners in your muffin tin or grease well. 

In a medium bowl, mix together egg, oil, cane or coconut sugar, almond milk, lemon juice & lemon zest. 

In another bowl, whisk together flour, baking soda, baking powder, salt, & poppy seeds. Pour liquid mixture into the bowl with the dry mixture & stir well. 

Pour batter evenly into the prepared muffin tins. Bake for 20-25 minutes or until a toothpick comes out clean.

Let muffins cool. If making a lemon glaze, whisk ingredients together until well combined & pour over cooled muffins. 


Check out our social media @Conners.Clinic for a step-by-step video!