clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten Free & Paleo Almond Flour Lemon Poppy Seed Muffins from One Lovely Life

Almond Flour Lemon Poppy Seed Muffins (Gluten Free, Paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: One Lovely Life
  • Total Time: 25 minutes
  • Yield: 12 Muffins 1x


Almond Flour Lemon Poppy Seed Muffins – These gluten-free lemon poppy seed muffins have a light, fluffy texture and are BURSTING with lemon flavor. They’re the perfect yummy breakfast or snack!



Wet Ingredients:

  • 2 Tbsp. fresh lemon zest (from about 2 lemons)
  • 2 Tbsp. fresh lemon juice (about 1 lemon)
  • 1/3 cup milk* (I use unsweetened almond milk)
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup avocado oil
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon extract (optional)

For the Dry Ingredients:

  • 2 1/2 cups blanched almond flour (finely ground)
  • 1/2 cup tapioca starch or arrowroot*
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp. poppy seeds

Optional: 2-3 tsp. turbinado sugar for decoration.


  1. Preheat the oven to 350 degrees F. Grease a muffin pan or line with parchment muffin liners.
  2. In a large bowl, combine the wet ingredients. Stir together lemon zest, lemon juice, milk, syrup, oil, eggs, vanilla, and lemon extract (if using). Whisk until smooth.
  3. Next, add the dry ingredients. Add almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir until just combined.
  4. Scoop or spoon batter into prepared muffin pan.
  5. If desired, sprinkle the tops of the muffins with turbinado sugar.
  6. Bake muffins at 350 degrees F. for 15-18 minutes, or until slightly golden and a toothpick inserted in the center comes out clean with just a few moist crumbs.
  7. Allow muffins to cool 1 minute in the muffin pan before transferring to a cooling rack.


*You can use any kind of milk for this recipe–dairy or non-dairy. Whatever you drink! If you don’t have/can’t find tapioca starch or arrowroot, you can substitute cornstarch.

  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Category: Breakfast, Muffins
  • Method: Baking
  • Cuisine: American