Lemon Poppyseed Muffins- gluten-free, top 8 allergen free

“You are my sunshine, my little sunshine, you make me happy, when skies are grey”.  This time of year it seems like we could all use a little extra sunshine in our lives after a long winter.  The sun sporadically decides to show up, but we are going to bring a little sunshine into your kitchen whenever you want it.  We begin to crave all the lemon this time of year.  It’s such a fresh flavor with a bit of pizazz.  Yes, please!  We love all the pizazz we can get.

When I was in high school, I ate poppy seed muffins for lunch multiple times a week.  They were the most amazing muffins, tender in all the right ways, the perfect amount of sweet, and just enough poppy seeds for flavor but not enough to muck up your smile.  Perfection!  When we all went gluten-free, and many other frees, I knew I had to recreate an amazing lemon poppyseed muffin.  These muffins are so good, soft and tender, with the perfect crumb and the perfect amount of lemon.  They will brighten any day and are super easy to make.  Hop on over to pick up our pancake and waffle mix so you can make these!

Rustic Scoop™ Lemon Poppyseed Muffins
Lemon Poppy Seed Muffins


1 Rustic Scoop™ Pancake and Waffle Mix

1 Cup Granulated sugar of choice

1 Tablespoon Poppy seeds

½ Cup Unsweetened Apple Sauce

½ Cup Mild flavor oil of choice

⅔ Cup Water

6 Tablespoons Lemon juice

¾ Cups Egg whites, aquafaba (garbanzo bean water), OR powdered egg replacer for 3 eggs

Zest of one large lemon (don’t omit this)


Preheat the oven to 325°F.  Prepare 18-20 muffin tins with paper liners with non-stick spray.

In a large bowl, place your Rustic Scoop Pancake and Waffle Mix with sugar and poppy seeds.  Mix on medium speed until well combined.  Next, add the apple sauce, oil, and water with the dry ingredients and mix until barely combined.  Now add the rest of the ingredients and mix on medium speed until well combined.  Don’t leave out the lemon zest, it takes the lemon flavor to the next level and it’s just not the same without it.

Use a large cookie scoop or ⅓ cup to fill each of the muffin tins until they are ⅔ full.  You want to be sure to leave them enough room to rise.  Makes between 18-20 muffins.  Bake for 20-25 minutes or until a toothpick comes out clean.  Enjoy!``

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