Lemon poppy seed muffins are classic. Everyone needs a good lemon poppy seed muffin recipe. I decided that I needed a light and delicious¬†lemon poppy seed muffin recipe that was gluten free. I’ve found over the years that when it comes to baked goods, yogurt is a great way to go. Want the lightest, fluffiest and most delicious gluten free biscuits? Use yogurt in place of the milk (even buttermilk). Use the same amount (2/3 cup buttermilk is 2/3 cup yogurt). Then let them sit for a few minutes and you’ll be amazed at how delicious they are. So I gave it a shot with these lemon poppy seed muffins. Fabulous! I substituted applesauce in place of the traditional butter since they’re much lower in fat that way. With quick bread (like muffins, banana bread, and cakes) you can substitute unsweetened applesauce for the butter. This is great for those recipes that call for 1 cup of oil (seriously, just reading it is enough to give me a heart attack). These muffins are delicious. They’re easy to make and wonderful – light and fluffy. They’re definitely a new favorite around our house.

Gluten Free Poppy Seed Muffins

These tasty muffins are perfect for breakfast or a snack. The Greek yogurt not only adds some protein, to helps to make them light and fluffy. Fresh lemon zest and poppy seeds make this a classic combination and they’re topped with sliced almonds to add a little elegance.


  • 1/2 cup oat flour
  • 1/2 cup white rice flour
  • 1/3 cup brown rice flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 cup unsweetened applesauce
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 large lemon, zested and juiced
  • 3/4 cup plain Greek yogurt (fat free)
  • 2 Tbsp poppy seeds
  • 2 Tbsp sliced almonds


  1. Preheat the oven to 350 degrees F and lightly grease a muffin tin, or line with muffin papers.
  2. In a large bowl, cream together the applesauce, sugar, eggs and vanilla.
  3. Add the lemon zest, lemon juice, and yogurt. Mix until well combined.
  4. Add the flours, salt, baking soda, baking powder. Mix until well combined.
  5. Add the poppyseeds and mix well.
  6. Allow the batter to rest for 10-15 minutes.
  7. Evenly divide the batter into the prepared pan.
  8. Sprinkle the almonds on top.
  9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Gluten free

Number of servings (yield): 12

Culinary tradition: USA (General)

Calories: 132

Fat: 3

Protein: 5

Entire recipe makes 12 servings
Serving size is about 1 muffin
Each serving = 5 Smart Points
PER SERVING: 132 calories; 3g fat;0.5g saturated fat;22g carbohydrates; 10g sugar;5g protein; 1g fiber

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