These gluten free poppy seed muffins are a healthier version of the classic. Honey replaces the refined sugar, and the batter has Greek yogurt, rice semolina and coconut oil in it, finished with a simple chocolate drizzle on top. If you love a good poppyseed muffin but want something lighter, this one is for you.
Why You’ll Love These Poppy Seed Muffins
These are healthy poppy seed muffins, since honey replaces the refined sugar and there’s no butter, just coconut oil. These chocolate poppy seed muffins only need a light drizzle on top, not a heavy frosting.
If you want a savory muffin instead, I suggest my cornmeal spinach muffins!
Poppy Seed Muffin Ingredients
These moist poppy seed muffins get their texture from the rice semolina and Greek yogurt in the batter. Here are the poppy seed muffin ingredients you’ll need:
- 150ml (10 tbsp) honey
- 150g (about 1 cup) gluten free flour blend (such as Schär Mix B or Mix C)
- 150ml (2/3 cup) Greek yogurt
- 50ml (about 3 1/2 tbsp) plant based milk
- 100g (about 1/2 cup, generous) fine rice semolina
- 50g (1/3 cup) poppy seeds
- 5g (1 tsp) baking powder
- 50ml (about 3 1/2 tbsp) coconut oil, melted
- 50g (1.75 oz) chocolate, for topping, melted
How to Make These GF Poppy Seed Muffins
This batter comes together in one bowl, dry ingredients first, then wet.
Mix the Dry Ingredients
In a mixing bowl, combine the gluten free flour blend, rice semolina, poppy seeds and baking powder.
Add the Wet Ingredients
Add the honey, Greek yogurt, plant based milk and melted coconut oil, then mix until the batter is smooth and even.
Fill the Muffin Tin
Divide the batter evenly between 16 lined muffin cups, filling each about 3/4 full.
Bake
Bake at 180°C (350°F) for about 20 minutes, until a toothpick inserted in the center comes out clean.
Add the Topping
Melt the chocolate and drizzle it over the cooled muffins. Let the muffins cool completely before you add the chocolate, or the drizzle will just melt straight off.
Healthier Gluten Free Poppy Seed Muffins
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a mixing bowl, combine the gluten free flour blend, rice semolina, poppy seeds and baking powder.
- Add the honey, Greek yogurt, plant based milk and melted coconut oil, and mix until the batter is smooth and even.
- Divide the batter evenly between the muffin cups, filling each about 3/4 full.
- Bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool completely.
- Melt the chocolate and drizzle it over the cooled muffins.
Substitutions and Variations
This poppyseed muffin base also works if you skip the chocolate topping entirely. If your gf poppy seed muffins need to be dairy free too, swap the Greek yogurt for a plant based yogurt. For the best poppy seed muffin recipe, use full fat Greek yogurt. If you want more of these moist poppy seed muffins, this recipe doubles easily, just use two muffin tins.
If you’re in a hurry, you can quickly make some yummy energy balls instead!
Storage
Store these poppy seed muffins in an airtight container at room temperature for up to 2 days. Keep them in the fridge instead if your kitchen runs warm.
FAQ
Yes, this poppy muffin recipe works fine without the chocolate drizzle if you want something simpler.
Yes, they keep well for a couple of days and make an easy grab and go breakfast.
Yes, any 1:1 gluten free flour blend should work here, not just Schar Mix B or C.
