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Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
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Last Updated on April 2, 2024
These Grain-Free Lemon Poppy Seed Muffins make the perfect breakfast and use a combination of cassava, coconut, and almond flour for that light and airy muffin texture. They are also gluten-free and vegan!
Alright my friends, today I have something very exciting for you- perhaps one of the softest vegan, gluten-free baked treats I have ever made that just so happen to also be grain-free! I’ve had a muffin break through, if you will, and I know you guys are going to love these Grain-Free Lemon Poppy Seed Muffins too 🙂
I’ve been trying to add more grain-free bakery to my blog as I’ve noticed that grains sometimes cause me to experience symptoms so I thought maybe it would be a great addition to the Healthy Little Vittles blog, and omg these muffins are perfect! They certainly don’t disappoint! When I was developing recipes for my dessert book I figured out the perfect combination of grain-free flours to produce the most light and airy baked goods, and I’m transferring that over to this lemon poppy seed muffin recipe.
The grain-free flour mixture includes a combination of cassava, coconut, and almond flours. To replace the eggs I’ve added flax eggs to this recipe, which is a combination of flaxseed meal and water that “gels” up to an egg-like consistency to keep these muffins moist while adding beneficial fiber- something I’m also trying to incorporate more in my recipes. You’ll also create a vegan buttermilk by adding a teaspoon of apple cider vinegar to almond milk and allowing it to “curdle”- which also helps these muffins to retain their light texture.
There is a trick to this recipe to create the infamous muffin top we all love so much. If you’re accustomed to gluten-free, vegan baking you’ll know that baked goods definitely don’t rise nearly as much as traditional bakery. So, pay close attention 😉 You’ll take the batter and fill it to the top of each greased muffin cup, then using a large ice cream scoop you’ll scoop the rest of the batter on the tops and gently form into the muffin top shape. They will spread and rise just slightly, but overall, the shape will remain while baking.
The actual poppy seed muffin doesn’t have a strong lemon flavor, so if you’d like to add more zest feel free, but if you’re planning on topping your muffins with the lemon icing, I would leave the recipe as is. You’ll combine powdered sugar with lemon juice for the perfect lemon glaze to complete these muffins.
I hope you love these muffins and are as proud of them as I am. If you try them please leave a comment and rating below! Don’t forget to tag me on Instagram or Facebook when you make them!
These Grain-Free Lemon Poppy Seed Muffins make the perfect breakfast and use a combination of cassava, coconut, and almond flour for that light and airy muffin texture. They are also gluten-free and vegan!
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Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
Read our privacy policy for how we collect and use your information.
By subscribing to the Healthy Little Vittles email list, you agree to receive updates, recipes, affiliate products, and stay in the know about other fun stuff going on at Healthy Little Vittles, right to your inbox! Enter your email and I'll send the free ebook right over!
"So, whether you eat or drink, or whatever you do, do all to the glory of God".
- 1 Corinthians 10:31