A single lemon poppy seed muffin broken in half sitting on two white muffin liners to show inside texture.

Lemon Poppy Seed Muffins (Gluten Free + No refined sugar)

Light and fresh, these Lemon Poppy Seed Muffins make for great breakfast addition! Easily make them ahead for a breakfast meal prep and easy on-the-go breakfasts or snacks.

Prep: 10 minutesCook: 16 minutesTotal: 26 minutes
Servings: 12 muffins 1x


  • 2 large eggs
  • ½ cup honey
  • ¾ cup plain yogurt (substitute non-dairy yogurt, for dairy-free; May also use sour cream)
  • ¼ cup avocado oil (or other light-tasting oil)
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 ¼ cups 1:1 gluten-free flour (311g; we recommend Bob’s Red Mill 1:1 Gluten-Free Baking Flour or King Arthur Measure-for-Measure)
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine salt
  • 1 ½ tablespoons poppy seeds

Optional Lemon Glaze (omit for no-refined sugar)

  • 1 medium lemon, juiced and zested
  • ¼ cup powdered sugar 
  • 12 tablespoons milk of choice (use non-dairy milk for dairy-free)


  1. Preheat the oven to 350 F. Line a muffin pan with paper muffin liners (we recommend using reusable liners such as these) or generously spray the pan with cooking spray then set aside.
  2. In a large bowl, whisk together the eggs, honey, yogurt, oil, vanilla, lemon zest, and lemon juice. 
  3. To the wet mixture, add the gluten-free flour, baking powder, baking soda and salt. Stir well until all of the dry ingredients are incorporated. Fold in the poppy seeds.
  4. Evenly fill 12 muffin wells with the muffin batter. Bake for 16-18 minutes or until a toothpick inserted into center comes out clean. 
  5. Place the muffin pan on a wire rack to cool for 10 minutes. After 10 minutes, remove the muffins from the pan to the wire rack to cool completely.
  6. Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.

Optional Glaze:

  1. In a small bowl, combine to lemon juice, powdered sugar, milk, and lemon zest. Whisk until smooth Add more powdered sugar (1 tablespoon at a time) or more milk (1 teaspoon at a time) and continue to whisk until a drizzly consistency is reached. Pour or drizzle over cooled muffins.


Regular all-purpose flour may be used in place of gluten-free flour if you don’t need these to be gluten-free.

Nutrition Information

  • Serving Size: 1 muffin
  • Calories: 210
  • Fat: 6 g
  • (Sat Fat: 1 g)
  • Sodium: 135 mg
  • Carbohydrate: 36 g
  • (Fiber: 1 g
  • Sugar: 12 g)
  • Protein: 3 g
  • Cholesterol: 31 mg


© The Real Food Dietitians
Recipe By: Ana Ankeny