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Gluten Free – Dairy Free – {refined} Sugar Free

Spring has finally sprung!  To celebrate spring and it’s abundance of colours and flavours, I decided to put a healthy twist on one of my childhood favorites – lemon poppy seed muffins. There’s something warm and welcoming about fresh citrus notes in baked goods.  I was in the mood for a light muffin with a bit of tang, and this recipe doesn’t disappoint. The lemon is refreshing, and using a combination of coconut and quinoa flours ensures a light and fluffy muffin texture.


2 eggs*
3/4 c unsweetened applesauce
1/3 c lemon juice
1 heaping tbsp grated lemon zest
1 tsp vanilla
1/4 c coconut oil, melted
1/4 c almond milk**
1/4 c maple syrup***
1/3 c organic cane sugar
1/2 tsp salt
1.5 tsp baking soda
1 tbsp poppy seeds
1 c quinoa flour
1/3 c coconut flour


  1. Preheat oven to 375 degrees F and line muffin pan with 12 liners, or lightly grease the pan.
  2. Add eggs, applesauce, lemon juice and zest, vanilla, oil, maple syrup, almond milk, cane sugar, baking soda, salt into a mixing bowl and whisk (or use a mixer) for 1 minute.  The mixture will foam from the lemon juice and baking soda reacting.
  3. Add quinoa and coconut flour and stir (or mix on a low setting) until well combined.  Be careful not to over mix.  The mix should be thick enough to spoon out – not pourable.
  4. Stir in poppy seeds, and mix well.
  5. Spoon out mixture evenly between 12 muffin wells.
  6. Bake for 16-20 minutes, or until a toothpick inserted into the thickest part of the muffin comes out clean.  Let cool in the pan for 10 minutes, and then transfer muffins to a cooling rack.
  7. STORAGE: Store in the fridge on a plate, loosely covered. Stays good for approximately 5 days.

Nutritional Highlight

Quinoa Flour: This flour is very nutrient dense.  It contains all 9 amino acids, and is packed with  B vitamins, manganese, calcium and vitamin E. Quinoa flour contains Riboflavin (B12) which studies have confirmed helps in energy production in the body.

Lemons: Rich in vitamin C, potassium and is alkalizing in the body. Lemons also help to cleanse the liver and the bowels.

~Create ~ Share ~ Enjoy!

Please comment and share your photos with me @thehumblecitysoul on Instagram and Facebook!  I’d love to hear from you. Let me know how your muffins turned out, cool changes you’ve made to the recipe, or if you have any questions.

To learn more about making your favorite recipes healthier check out my ebook, like The Humble City Soul on Facebook, and add me to Instagram @thehumblecitysoul.


*2 flax “eggs” can be substituted to make the recipe vegan
**Almond milk can be substituted with a nut milk of your preference, or cow/sheep/goat’s milk.
***If you don’t have (or like) maple syrup, substitute with another liquid sweetener.

Nutritional Information

{Per Muffin} Calories: 150 ~ Sugar: 9g ~ Fat: 7g ~ Saturated Fat: 5g
Protein: 3g ~ Sodium: 200 mg ~ Carbohydrates: 8g ~ Dietary Fibre 1.3g
~ Achieve a State of Balance that is Uniquely Yours ~