Gluten-Free and Low-Glycemic Lemon Poppy Seed Muffins

Make this gluten-free version of the classic lemon poppy seed muffin. Great for a special brunch or afternoon tea.

Serves: 12Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • 2 cups blanched almond flour
  • 1⁄2 cup arrowroot starch
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. baking soda
  • 3⁄4 cup granulated sugar
  • 1⁄2 tsp. ground nutmeg
  • 2 Tbsp. poppy seeds
  • 1 tsp. lemon zest, finely grated
  • 2 tsp. lemon extract
  • 3 large eggs
  • 1⁄2 cup almond milk


  • Preheat oven to 350°F. Line a standard muffin tin with paper liners.
  • In a large bowl, whisk together flour, arrowroot starch, salt, baking soda, coconut palm sugar, grated nutmeg, poppy seeds, and gelatin.
  • In a medium bowl, whisk together the lemon extract, eggs, and almond milk. Pour wet ingredients into dry ingredients and whisk until thoroughly combined. Scoop batter into paper liners, about 2⁄3 full.
  • Bake for 18 to 20 minutes, until golden-brown or until a toothpick inserted in the middle of a cupcake comes out clean. Cool in pan for 10 minutes then transfer to a wire rack until completely cool.