Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Lyndsay from CHARMED says
June 27, 2012 at 11:36 am
Everything looks good Jeanine!
June 27, 2012 at 9:56 pm
Thanks, Lyndsay! 🙂
Margaret A. Massey says
June 29, 2012 at 8:24 pm
Oh!! Yum!! I want to make some – soon.
July 4, 2012 at 7:21 am
Enjoy them, Margaret!
July 1, 2012 at 3:38 pm
Will the recipe work if you leave out the poppyseeds?
July 1, 2012 at 5:36 pm
Absolutely! If you want more lemon flavour, add the zest of two lemons, or one large one. Enjoy!
July 24, 2012 at 2:58 pm
March 16, 2013 at 5:39 pm
These turned out AMAZING! The best gluten-free & dairy free muffins I have ever had.
Here are my substitutions (for dairy & refined sugar free):
– 2/3 C palm sugar instead of white sugar (you may want to add a few drops of liquid stevia if you like a sweeter muffin)
– 1/2 C coconut flour instead of brown rice flour (I prefer the taste and texture of coconut flour)
– Unsweetened almond milk
– 1/2 C of sunflower oil instead of butter
18 min on convection bake.
I didn’t add the glaze as I thought they were perfect without it.
October 17, 2014 at 4:13 pm
I really like the carrot muffins. But can’t use dairy.
Is there anything else I can use I have tried coconut milk almond milk and they don’t rise. What am I doing wrong.
April 6, 2017 at 2:25 pm
Thank-you so much for this recipe! The muffins are delicious! Tastes like spring lemony goodness:).
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