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!
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 ingredients that are either frequently asked about or 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 high in FODMAPs, whereas gluten-free flours made with rice, potato, and tapioca starch are low FODMAP in amounts up to ⅔ cups or 100 grams.
Although this Bob's Red Mill flour hasn’t specifically been tested, it appears to be 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 and 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 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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PrintRecipe
Low FODMAP Lemon Poppy Seed Muffins
- Total Time: 35 minutes
- Yield: 12
- 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
Jan says
Made these for a visiting friend who is on the Fodmap diet for four weeks. They turned out well - definitely needed more lemon, but that's all the zest I had, and I was wary of adding more liquid in the form of lemon juice. I'll add a lemon glaze. The instructions were confusing because I was drawn in initially by the mini muffins in the photo and the text at the top of the page, but there was no mention of muffin tin size in the recipe itself. I ended up with 18 mini muffins (8 minutes cooking time) plus six regular size. This is my first GF/DF baking and it encouraged me! It will be nice to have something delicious to take to friends who have diet restrictions. Thanks!
Jody Barrett says
These came out so light and fluffy, totally yummy.
I used what i had in the cupboard — canola oil instead of light olive oil and chia seeds instead of poppy seeds
Loving your recipes Emily - thank you
Jody Barrett says
These came out so light and fluffy, I used canola oil.
Loving your recipes Emily - thank you
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