Grain-Free Lemon Poppyseed Muffins for All-Day Energy

August 20, 2018

As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some good-as-gold recipes. Today, we're highlighting these lemony, poppyseed-freckled muffins that just so happen to be gluten-free.

Here’s the thing about grain-free baked goods—it’s often so easy to tell they’re missing the gluten. And it’s ok to be different! Lots of people crave that unique texture. But I’ve yet to meet a grain-free cake or muffin that could fool anyone. Well, until now.

Made with canned chickpeas, these lemon poppyseed muffins from community member avantgurlnyc are ready to be everything for everyone. Not only are they low in sugar, but by blending the chickpeas with eggs, oil, and lemon, they expertly mimic the taste and feel of the traditional treat (without the grains).

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“I think I came pretty close, and have gotten a lot of astonished reactions that these aren't made with flour,” she says. “I really like that these not only satisfy that lemon-poppyseed craving, but also have a lot of protein, fiber, fats, and complex carbs. Perfect for a satiating breakfast or post-workout snack.”

Who doesn't love a muffin with a secret or two? Photo by Julia Gartland

Avantgurlnyc developed the recipe back in 2003 while experimenting with a low-glycemic, gluten-free diet, then shared it on our site in 2010.

“I devised this recipe after chocolate black-bean brownies became a thing,” she says. “I personally don't like the dense, mealy texture and that bean taste black beans give to desserts. Chickpeas are lighter in texture and have a less pronounced ‘bean’ taste when paired with lemon.”

For the best taste, avantgurlnyc recommends eating the muffins at room temperature. She also suggests that if you forego xanthan gum or guar gum to bind the ingredients, package them in a sturdy container. They’ll likely get a little crumbly. Finally, if you’d rather not use palm sugar, she says any 1:1 ratio of granular sugar (like coconut sugar or erythritol sweetener) will work—liquid sweeteners won’t provide the same muffiny mouthfeel.

As for a sweet topping, well, avantgurlnyc is still experimenting:

"I'm still developing a glaze to go along with it, one that uses a sweetener other than sucrose. Many alternative sweeteners don't set like sugar does, and stay wet and make for a sticky mess, or later separates. Stayed tuned for an update if I'm successful!"

Have you made these gluten-free treats? Tell us what you think below!

See what other Food52 readers are saying.

  • laura
  • Lisa Sherring
    Lisa Sherring
Katie is a food writer and editor who loves cheesy puns and cheesy cheese.


laura August 24, 2018
A sugar substitute version would be great for liw carb and keto. Any suggestions? Thx
Lisa S. August 22, 2018
Is there a way you can make these with the aquafaba from the chickpeas?