This gluten-free muffin recipe  is an  easy to make healthy snack.

Gluten-free food has become associated with with bland less tasty food. Not this gluten-free muffin recipe. This healthy snack is a marvellous smack in the tastes buds. Not only is this pineapple carrot & oats gluten-free muffin tasty – it’s great to fuel your body when you’re on-the-go or working out.

Gluten intolerance or gluten sensitivity is one of the most common food intolerances and, in recent years, there has been an increasing awareness of the condition. But people with gluten intolerance should not despair as there are fantastic gluten-free recipes available today. We hope you’ll find this healthy snack muffin recipe as palatable as we did.

Try this gluten-free muffin recipe  as a healthy snack

Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings 16 muffins


  • 1 cup Fresh crushed Pineapple I blend it in a blender
  • 1 cup Grated carrots peeled
  • 2 cups Gluten-free oats
  • 2 tsp Baking soda
  • .5 tsp Himalayan salt
  • .25 cup Unfiltered, raw honey
  • 2 Free range eggs
  • .33 cup Melted coconut oil
  • 1 tsp cinnamon


  1. Start by adding your Gluten free oats to the blender and blend until it has the consistency of flour.

  2. Add the baking soda (or 1 tsp baking soda and 1 tsp baking powder if you don't like the taste of baking soda. The muffins will also rise more with the baking powder, but will be less healthy), salt and cinnamon. Give it a quick blend to mix well.

  3. Move the flour mixture to a large mixing bowl and add all the other ingredients; crushed pineapple, grated carrots, raw honey, eggs and melted coconut oil.

  4. Mix everything well with a spoon or whisk.

  5. Spoon into your prepared muffin pan and bake in heated oven for 15 minutes at 175 degrees or until golden brown.

  6. Remove from oven and leave in muffin pan to cool before removing.

  7. These muffins are super moist and will almost look like their not done when removed from the oven, but will firm up when left to cool a bit.

A lean and clean  healthy snack that bodybuilders, health enthusiasts and probably everyone else will love

This healthy muffin recipe helps you eat lean and clean.  If you’re looking for a vegetarian, gluten free, sugar free and wheat free super healthy snack that tastes amazing – this is it. These lemon & poppy seed muffins is an energy boosting guilt-free snack option that serious bodybuilders, health fanatics and even a discerning 7 year old will find irresistible, and that’s OK, because they are healthy!

How can this muffin be a healthy snack?

Mostly made from gluten free oats this healthy snack provides you with slow releasing carbs (the good kind of carbs) with the poppy seeds providing a great source of fibre. This healthy body building snack also contains coconut milk and coconut oil, which support weight loss and building muscle. We used free range eggs from our homestead, which adds great healthy protein.

Always try your best to use quality ingredients in your baking, organic would be best. We used Nature’s Choice Gluten Free Oats, poppy seeds and raw honey, and Lemcke organic virgin coconut oil for this recipe. We made our own coconut milk at home using this easy recipe.

These muffins are best served fresh while still a little warm. Delicious with a bit of butter and honey. But they will keep fine for a couple of days…. If they last that long!

Let’s dive right into the making of this delicious healthy snack.


Healthy Lemon & Poppy Seed Muffins

Course Snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 Muffins
Author Carien


  • 2.5 Cups Oat Flour Rolled & Organic & Gluten free if possible
  • 1 Tsp Baking Soda
  • 0.25 Tsp Salt
  • 2 Tbsp Poppy Seeds
  • 2.5 Tbsp Lemon Zest Organic of possible
  • 1 Tbsp Coconut Oil Melt over low heat
  • 2 Large Eggs Organic and Free range id possible
  • 0,5 Cup Raw Honey
  • 90 ml Lemon Juice
  • 0.75 Cup Coconut Milk


  1. Add your whole, gluten free oats to a blender or food processor and blend until smooth. Move your oat flour to a large mixing bowl.

  2. Add all the dry ingredients (baking soda, salt, poppy seeds) and mix well. It is always a good idea to sift your baking soda before adding it to the flour.

  3. Now grate the lemon peel on a fine grater and add it to the flour mixture. Mix well.

  4. To the same blender used to make the flour, add all the wet ingredients (melted coconut oil, free range eggs, honey, coconut milk) except the lemon juice. Blend until well mixed and aerated.

  5. Add the wet ingredients to the flour mixture and mix well with a spoon or whisk. Then add the lemon juice and stir.

  6. Note that it is a very thin batter that you can pour into the prepared muffin pan.

  7. Bake for 10min at 175 degrees or until golden brown and a knife comes out clean when pricked.

  8. Carefully lift them out of the pan.

    Best served fresh, but can keep for a couple of days.

Vegetarian healthy muffin recipe for bodybuilders and health fanatics.Healthy snack for body builders and health fanatics with this vegetarian, gluten free, wheat free muffin recipe.