Gluten/Dairy/Sugar-free lemon Poppy Seed Muffins

Breakfast is the most important meal of the day, so why not start it off right with these fiber-filled gluten-, dairy- and sugar-free muffins!

Eryithritol is a sugar alcohol with zero glycemic load and miniscule calories, and stevia is a natural sweetener derived from the stevia plant. You can find coconut yogurt, erythritol and stevia at health food stores.

Dairy/Gluten/ Sugar-Free Lemon Poppy Seed Muffins

Makes 6 muffins

Prep time: 40 minutes

  • 3 eggs
  • 2 Tbs. coconut yogurt
  • ½ cup erythritol
  • 2 tsp. lemon extract
  • 1 tsp. almond extract
  • ¼ cup coconut flour
  • ¼ tsp. stevia powder
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • ¼-½ cup poppy seeds
  • 6 muffin papers
  1. Beat together eggs, yogurt, coconut oil, erythritol and extracts. Set aside.
  2. In a separate bowl, whisk together coconut flour, stevia, salt, baking powder and poppy seeds. Make a well in the dry mix and then add the wet mix. Stir to combine.
  3. Line 6 muffin cups in a muffin tin with papers and spoon batter equally in muffin papers.
  4. Cook in preheated oven at 350 degrees for 20-25 minutes or until a toothpick inserted in a muffin comes out clean.

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