This post is sponsored by Patient First.

These lemon poppyseed muffins are light, fluffy, and packed with fresh lemon flavor. They’re made with almond flour and naturally sweetened with maple syrup, so they’re a delicious and healthy breakfast or snack!

Lemon Poppyseed Almond Flour Muffins
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I’ve partnered with Patient First to bring you another simple, healthy recipe and I know you’re going to love these muffins! 

I’ve relied on Patient First ever since a DIY project left me with 10 stitches. And now, as a mom to a very active five-year-old, I love having accessible urgent care, even on weekends and holidays. With 79 locations across the Mid-Atlantic, there’s always one close by! They’re open 8 am – 8 pm every day, and they have prescriptions, lab tests and X-rays all on site. We’ve also used their telehealth options, which are so convenient!

These lemon poppy seed muffins are the perfect balance of sweet and tart. The almond flour makes them tender, moist, and really filling. They’re easy enough to whip up on a weekday morning, but feel special enough for brunch with friends.

Dr. Owen from Patient First in Short Pump points out, “If your mornings feel chaotic, having healthy muffins on hand are great for a grab and go option. These almond flour muffins are a great source of healthy fat to power you through until lunchtime!”

You can drizzle them with a simple glaze for extra sweetness or leave them plain for a healthier option. Either way, they’re filled with lemony flavor and make a perfect treat!

Ingredients & Substitutions

  • Almond Flour – This adds protein and healthy fats to these muffins and it also gives them a soft texture. You can use almond flour or almond meal.
  • Baking Powder – Helps the muffins rise. Double-check yours is fresh for the best results.
  • Poppy Seeds – These give the muffins their signature texture.
  • Lemon Zest & Juice – Fresh lemons are best here. The zest adds brightness, and the juice enhances the flavor.
  • Salt – Just a pinch helps balance the sweetness.
  • Eggs – They provide structure and help the muffins rise.
  • Maple Syrup – Adds natural sweetness, but you could also use honey or agave.
  • Greek Yogurt – I used non-fat vanilla Greek yogurt, but plain or whole-milk Greek yogurt will work, too.
  • Vanilla Extract – Adds warmth and sweetness to balance the lemon.

How to Make Almond Flour Muffins

In a large bowl combine almond flour, baking powder, baking soda, poppy seeds, zest and salt.
Add the yogurt, eggs, maple syrup, lemon juice, and vanilla.
Stir to combine.
Divide the batter evenly across 12 muffin cups.
Bake for 22-25 minutes or until a toothpick inserted comes out clean.

Frequently Asked Questions

Can I make these dairy-free? Yes! Use a non-dairy yogurt like almond or coconut yogurt, and swap the milk in the glaze with your favorite plant-based milk.

Can I make them ahead of time? Absolutely. These muffins stay fresh in an airtight container at room temperature for 2–3 days. You can also refrigerate them for up to 5 days or freeze them for up to 2 months.

Can I use another flour instead of almond flour? This recipe was tested specifically with almond flour, so I don’t recommend swapping it directly. If you’re looking for an oat-based version, try my banana oat muffins.

More Healthy Breakfast Ideas

Looking for other ways to make your mornings a little easier? Try this cottage cheese bake for a high-protein breakfast! Or whip up this pineapple ginger smoothie, which will perk you up! 

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Lemon Poppyseed Almond Flour Muffins

Almond Flour Lemon Poppyseed Muffins

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These lemon poppyseed muffins are light, fluffy, and packed with fresh lemon flavor. They’re naturally sweetened with maple syrup and made with almond flour, so they’re gluten-free and delicious!

Ingredients

Units Scale
  • 2 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons poppy seeds
  • Zest of 1 large lemon (or 1 and 1/3 small lemons)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/3 cup maple syrup
  • 2/3 cup vanilla non-fat Greek yogurt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees and line a muffin tin with liners.
  2. In large bowl combine almond flour, baking powder, baking soda, poppy seeds, zest and salt.
  3. Add the yogurt, eggs, maple syrup, lemon juice, and vanilla. Stir to combine.
  4. Divide the batter evenly across 12 muffin cups.
  5. Bake for 22-25 minutes or until a toothpick inserted comes out clean.