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Lemon Poppy Seed Muffins

If you know me (or have kept up with this blog for a while), you know how much I LOVE lemon. These muffins are such a tasty treat with a refreshing lemon flavor for your next weekend brunch. Plus, poppy seeds are a great source of dietary fiber, protein, calcium, and magnesium. Don’t forget to sprinkle lemon zest on top – there’s no such thing as too much lemon zest!

Makes a dozen regular-sized muffins


1 3/4 cup GF Flour Blend
1 tsp baking powder
1/2 tsp baking soda
2 1/2 T poppy seeds
1/2 tsp Kosher Sea Salt
1 cup Monk Fruit sugar
4 T lemon zest (plus some to sprinkle on top at the end!)
1/2 cup lemon juice
1 cup cashew yogurt (I like Forager’s)
1/2 cup olive oil
3 large eggs
1 tsp vanilla extract


  1. Preheat the oven to 350 degrees F
  2. Spray a muffin tin with nonstick baking spray
  3. Whisk the eggs and sugar together by hand in a bowl for 30 seconds
  4. Add the vanilla, oil, yogurt, zest, and juice, then whisk to combine
  5. In a separate bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt
  6. Add the dry ingredients to the wet ingredients. Start with a rubber spatula to combine, and then whisk until there are no traces of flour
  7. Pour the batter into the muffin tin and bake until they are just cooked through (about 25 minutes)
  8. Cool in the pan for 10 minutes and then place them on a baking rack to finish cooling completely.
  9. Store some in the freezer to enjoy later on!



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