Gluten Free Lemon Poppyseed Muffins (Also Paleo, Dairy Free & Nut Free!)

These Gluten Free Lemon Poppyseed Muffins are perfect for Easter or any gluten free or paleo brunch! They're also dairy & nut free.

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Who's ready for a festive brunch?

Maybe it's the brightness of the lemon, maybe it's the subtle sweetness of the honey but there's something about these muffins that I can't get enough of! It doesn't hurt that they require just 8 ingredients and are simple enough for my boys to help with.

Need another reason to give this recipe a try? They're gluten free, paleo, dairy free AND nut free! Phew, that's a mouthful but it's also kind of amazing. It means these are the perfect spring treat to serve to a crowd, to share with friends, to send to your kids' teachers just because. Almost anyone can enjoy them!

And when I say these healthy lemon poppyseed muffins are simple, I mean it. You'll start by whisking together eggs, honey and melted coconut oil. Next, you'll stir in coconut flour, salt and baking soda. Then you'll fold in the poppyseeds and lemon zest. Finally, you'll bake the muffins for 20-25 minutes and THAT'S IT!

Can you tell I'm a little excited about this one? 😉

Serve these for Easter breakfast, for the first picnic of the season or for a perfect afternoon snack for the kiddos.

Tell me more about coconut flour.

If you're not familiar with coconut flour, it's kind of awesome. It's inexpensive, getting easier to find all the time and quite versatile. And, if you're curious, it does not have a strong coconut flavor.

I totally get it if you're hesitant to buy a specialty ingredient just for one recipe. I'm the same way! However, if you do a lot of gluten free, paleo or low carb baking, coconut flour is totally worth adding to your pantry.

First of all, it's not very expensive so the risk is minimal even if it turns out you don't like it. If you can't find it at your local grocery store, you can buy it on Amazon, at Target, or at Thrive Market (<< Affiliate link. They have SO many great deals on gluten free baking staples!)

Second of all, it really helps with texture in gluten free and paleo baking.

Still, I don't want to leave you stuck with a full bag of coconut flour and no ideas on how to use it! Here are a few recipes to help you put the rest of that coconut flour to good use:

• Chai Spiced Zucchini Muffins – This is another must-try gluten free & paleo muffin recipe for ya! My family is a huge fan of these and I love keeping some in my freezer.
• Homemade Gluten Free English Muffins – These English muffins call for coconut flour as well! While you're at it, go ahead and make the breakfast sandwiches in the post as well. SO. GOOD.
• Gluten Free Crab Cakes – These are definitely special occasion-worthy. Whether it's a date night or an Easter brunch, crab cakes feel fancy and festive!

One note about coconut flour – Coconut flour is not easy to sub with another flour. I'm normally a big cheerleader of experimenting in the kitchen and making a recipe your own. But when it comes to coconut flour, it's usually best to stick to the recipe.

Do these healthy lemon poppyseed muffins work for meal prep?

Yes! These healthy lemon poppyseed muffins work quire well for meal prep. They actually come from our Prep Dish Make Ahead Breakfasts handout! (<< Available as one of the many bonuses included with a Prep Dish Premium membership.)

Whether you're planning a big holiday brunch or just looking for an easy grab-and-go breakfast for busy weekdays, this is a great recipe to fully make ahead. You can store them in the fridge for a few days or store in the freezer to enjoy them longer.

If you do want to freeze these, definitely make sure to flash freeze first. Simply freeze them on a sheet pan for several hours until fully frozen before transferring to a freezer bag or freezer container. This helps prevent them from all sticking together!

What is the nutrition like for these gluten free lemon poppyseed muffins?

I'm so glad you asked 🙂 For a baked good this tasty, these gluten free lemon poppyseed muffins have quite a stellar nutritional profile, if I do say so myself. Here's a little info about the vitamins and nutrients in these little springtime treats:

Eggs (Vitamin A, B Vitamins, Selenium, Phosphorous, Folate)

An egg contains 7 grams of protein and is full of lutein (good for your eyes) and choline (good for your brain).

Honey (Antioxidants)

Honey has antibacterial and antioxidant properties, which are strongest in darker honey. Buy raw local honey when possible as filtering the honey can diminish its nutrients.

Coconut Oil (MCTs, Antioxidants)

Much of the beneficial nutritional impact from coconut oil stems from the medium chain triglycerides (MCTs) it contains. Processed differently than other fats, your liver turns MCTs into ketones, which are beneficial for brain health. The lauric acid found in coconut also has beneficial antimicrobial properties.

Coconut Flour (Iron, Fiber, MCTs)

Coconut flour may benefit heart health, blood sugar stability, and digestion. Furthermore, a 1/4 cup serving offers 6 grams of protein and 20% of daily iron needs. It's also high in medium-chain triglycerides (MCTs), a kind of fat that may support your immune system, brain health and even weight loss.

Lemon (Vitamin C, Citric Acid)

Just one lemon provides 51% of the daily recommended vitamin C. This is important not only to fight colds, but for long term health as studies show consuming produce with vitamin C helps prevent heart disease and stroke. Consuming lemons may also help protect against anemia and kidney stones, likely due to their citric acid content.

This recipe only calls for the zest of the lemon but don't let the juice go to waste! Use it in my lemon herb vinaigrette or simply squeeze into a mug of hot water.

I want more gluten free brunch recipes!

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