Gluten-Free Wheat-Free Multigrain Lemon Poppy Seed Muffins

Multigrain gluten-free lemon poppy seed muffins
Multigrain gluten-free lemon poppy seed muffins.

I usually don't bake in the summer. I mean. Do you? Who in their right mind likes to crank up the oven when it's hot and steamy outside? At my age darling, I'm sticky enough as it is. Hot flashing and fanning myself with the latest issue of AARP as I bounce and waggle on one of those bubblegum hued balance balls, lurching at my desk like a pear-bottomed yoga reject seeking not enlightenment, I am sorry to tell you, but the promise of burning three hundred extra calories as I sit and write. Apparently using one's sacred core (or is it sacroiliac?) to perch atop a ridiculously big ball with a penchant for rolling sideways requires fuel.

More fuel than say, slumping.

Or lying on the sofa reading a book. With the oscillating fan on high.

Which is what I'd rather be doing.

Preferably with a bar of organic dark chocolate.

I would rather keep the kitchen cool. By not cooking (that's why the Goddess- in her infinite wisdom- invented tomato sandwiches).

But a certain husband had a craving. For a lemon poppy seed muffin. Our son planted this idea in his head last week, during an impromptu visit. Said son was blithely munching on a lovely looking gluten-free lemon poppy seed muffin. Freshly baked. Adapted from one of my muffin recipes. He mentioned, in passing, it was fabulous.

His secret?

I used a little cornmeal, he told us.

And thus the muffin craving was born.

And who am I to deny my husband.

He buys me dark chocolate after all.

And turns on the fan. So that I don't have to get up from the sofa.

Karina's gluten-free multigrain lemon poppy seed muffins.
Lemony gluten-free multigrain poppy seed muffins.

Karina's Gluten-Free Wheat-Free Multigrain Lemon Poppy Seed Muffin Recipe

Recipe posted July 2012.

A multigrain blend of gluten-free flours gives these lemony muffins a slightly grainy texture that gives them a certain heft quite suitable for breakfast. These won't be mistaken for cupcakes.


1 cup sorghum flour or certified gluten-free oat flour
1 cup potato starch (not potato flour)
1/4 cup certified gluten-free corn flour/meal
1/4 cup almond or hazelnut flour
2 tablespoons lemon zest
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2/3 cup organic cane sugar
3 tablespoons coconut oil, melted
2 organic free-range eggs, beaten (or Ener-G Egg Replacer, mixed)
1 cup non-dairy milk
1/4 cup fresh lemon juice
1 tablespoon poppy seeds


Preheat oven to 375º. Line a 12-muffin pan with paper liners.

In a bowl whisk together the flours, starch, baking powder, xanthan gum and sea salt. Set aside.

In a separate mixing bowl beat together the sugar, coconut oil and eggs until smooth.

Add in the whisked flour blend. Beat to combine. Add in the almond milk and lemon juice and beat for two minutes until the batter is smooth and slightly sticky. Stir in the poppy seeds by hand and mix thoroughly.

Spoon the batter evenly into the twelve muffin cups.

Bake in the center of the preheated oven for about 25 minutes or so. The tops should be domed and firm to a light touch. If your oven runs a tad cool, bake longer; a tad hot, check the muffins sooner.

Cool the pan on a wire rack for a few minutes until the muffins are cooled enough to handle. Remove from the pan and continue cooling the muffins on a wire rack.

Serve warm with vegan butter or cream cheese. Or better yet, slice and grill in a dab of coconut oil.

Makes one dozen muffins.

Wrap, bag, and freeze the muffins for future tea time treats.

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Note: I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.

Recipe Source:

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For substitution help, please see my guide to baking with substitutions here.

xox Karina 


Dawn @ Cuter Than Gluten said...

I often cook muffin recipes (I will have to try this one) in my waffle maker. They taste great- like waffled muffins- and it beats the heat.

Gladys in the said...

Great recipe. I think I'll make a batch after work tonight. I love anything with citrus. x

Erin Farrell Speer said...

Yay yay yay! Can't wait to try these! Thank you, Karina!

Becca said...

I hear you, loud and clear. The only dessert I too want during the hot Summer is pure, plain, and simple dark chocolate. Baked goods just don't tempt me the way they do during the cooler months of the year. And the burning desire to bake said goods (no pun intended) has fizzled away.

I will, however, be cranking up the oven heat this week to make your Blueberry Crisp. It's been scheduled in; no going back now.

Rach said...

Oh yum!

Rach said...

Oh yum!

Anonymous said...

would you consider making some low sugar .. or low sugar muffin recipes please? thankyou!!

BealcA's Pad said...

Thank you, for all your recipes, they are so awesome. One of my pastors and I were talking about this gluten problem, and he thinks that I should start a cooking class for those of us who are celiac sprue. Sounds interesting, may end up doing that as it sure makes it better on my bod and those of who are sensitive to gluten. Bless you.

Dede said...

I have not had a lemom poppy seed muffin in so long. Pre gf days .
this i will need to try asap.
i actually like to bake year around. In the hot months i try to get it done before 11a so as not to heat up the kitchen/house to much.
Thanks for braving the heat for this one :)

Amy said...

I've started baking in summer since moving to the UK. It's bloody freezing here! Gorgeous recipe and styling, by the way. Reminds me of the orange poppyseed cake I used to love as a kid.

Kimberly Smith said...

Sound delicious! Can't wait to try them!

Kathleen @ KatsHealthCorner said...

What an amazing recipe! It has been SO long since I've had a lemon poppy-seed muffin. Thank you SO much for this recipe! :)

No Flour No Sugar No Dairy said...

um, yum. ok? that just sounds so delicious. thank you so much for sharing! :)

Clio said...

I suspect this would also be good with cranberries or maybe blueberries, but omit the poppy seeds.

Chef Betsy G said...

If it weren't for cravings, the majority of gluten free recipes would never be created. These look beautiful!

Chompchomp said...

I love poppy seeds, these look great! said...

I wasn't sure if we would like these but we made them today and they are delicious! The only problem is everyone in my house loves them (including all 3 kids) and they won't last very long!

Suparna said...

Just baked these - came out perfect!! Didn't have coconut oil, so I used 3 tablespoons of melted butter instead, still tasted amazing.

Kowa M said...

This recipe sounds delicious! Being in an NYC apt, we certainly keep the oven off in the warmer months to keep our already hot apartment from turning into an oven. However, I look forward to the cooler months so that I will be able to give this recipe a try.
Thanks for posting!

Anonymous said...

Gluten Free Godess, You are a godsend. Thank you for sharing your recipes online. I have bookmarked them to try on Saturdays when I am home. I have just learned to avoid gluten and wish I'd known sooner. Thank you so much!

Elise Perez said...

What else can I use as an egg replacer in this recipe? flax? chia?

Sharonna22 said...

These sound so yummy--my husband is a sucker for lemon poppy seed anything! Is it possible to sub the cane sugar with agave or honey?

Martine vB said...

Oh I love anything that pops in the mouth...caviar, finger limes, and poppy seeds. Thees look so divine!

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