Filled with fresh citrusy flavor, these Low FODMAP Lemon Poppy Seed Muffins are a scrumptious way to enjoy a sweet treat!
Perfect for welcoming spring, these mini muffins (You can make regular-sized ones, too!) are filled with the classic flavor combination of refreshing lemon and nutty poppy seed. They’re not overly sweet, so enjoy them for a special breakfast, brunch or dessert!
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Shopping List
To make these low FODMAP lemon poppy seed muffins, add these ingredients to your shopping list:
- Bob’s Red Mill Gluten-Free 1:1 Baking Flour – 1 ¾ cup
- Granulated sugar – ¾ cup
- Poppy seeds – 2 tablespoons
- Baking powder – 1 ½ teaspoon
- Baking soda – ¼ teaspoon
- Salt – ¼ teaspoon
- Lemon – 2 teaspoons zest + ¼ cup juice (about 1 lemon)
- Extra light tasting olive oil (or canola oil) – ⅔ cup
- Low FODMAP milk – ½ cup (I use unsweetened almond milk)
- Eggs – 3 large
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag) is my go-to low FODMAP flour. Wheat flour is considered high in FODMAPs. Whereas, gluten-free flours made with rice, potato, and tapioca starch are low FODMAP in amounts up to ⅔ cup or 100 grams.
Although this Bob’s Red Mill flour hasn’t specifically been tested, it appears low FODMAP by ingredients. It is also readily available across the US. You can usually find this flour in the “health,” “natural,” or gluten-free foods section of the grocery store, as well as online.
Unless you tolerate GOS, avoid the Bob’s Red Mill Gluten-Free All-Purpose Baking Flour in the red bag while low FODMAPing. This particular flour is made from higher FODMAP garbanzo beans.
Low FODMAP Milk: Some examples include lactose-free cow’s milk, or plant-based alternatives like almond, coconut, hemp, or macadamia. Serving sizes vary. Please refer to the Monash FODMAP app for more info.
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Low FODMAP Lemon Poppy Seed Muffins
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Low Lactose
Description
Filled with fresh citrusy flavor, these Low FODMAP Lemon Poppy Seed Muffins are a scrumptious way to enjoy a sweet treat!
Ingredients
- 1 ¾ cup Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag)
- ¾ cup granulated sugar
- 2 tablespoons poppy seeds
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup extra light tasting olive oil (or canola oil)
- ½ cup low FODMAP milk (I use unsweetened almond milk)
- 3 large eggs
- ¼ cup lemon juice + 2 teaspoons lemon zest (about 1 lemon)
Instructions
- Preheat oven to 350°F. Grease or line a muffin tin.
- In a medium bowl, mix together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl, whisk together oil, milk, eggs, lemon juice, and zest until well mixed. Add dry ingredients and stir until just mixed. Spoon into muffin cups.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: low FODMAP muffin, low FODMAP baking, gluten-free
Jaime says
These turned out delicious! I’d love to experiment with adding some almond extract.
I could use some pointers on storage though. It only took a few hours for them to started tasting … cake-y ? I had them in ziplocs with a paper towel since they were so oily. I followed the recipe exactly except for using egg replacer
★★★★★
Debbie Gertner says
These look delicious. I’d like to try to decrease the total of oil a bit. Do you think 1/3 cup would work? Also think I’ll try 1/2 c sugar and more lemon zest/ice as someone had suggested. I like a strong lemon taste and less sweet.
Thank you for this recipe! Can’t wait to make it.
Emily says
Amazing
★★★★★
Em Schwartz, MS, RDN says
Thank you, Emily!
Rachel says
These are AWESOME! They are too good because I wanted to eat them all! My husband and kids loved them too!
★★★★★
Anna says
My family & I felt that the lemon taste was not strong enough – would definitely add more lemon juice & zest next time. Also too oily for us – texture was too spongy. I would probably try less oil next time. Thanks.
★★★
Em Schwartz, MS, RDN says
Thanks for sharing your experience, Anna. I’m sorry this recipe didn’t fit your family’s preferences and hope you’re able to find a different recipe that works for you. Best, -Em
Nancy says
Hi can this recipe be made into cake instead.
★★★★
Em Schwartz, MS, RDN says
Hi Nancy, Unfortunately, I have not tried doing this. So, I can’t say for sure. If you try it out, please let us know. Best, -Em