Low FODMAP Lemon Poppy Seed Muffins

Bright, citrusy, and finished with a glossy lemon glaze, these muffins are the kind of baked treat that makes a whole kitchen smell incredible. The batter comes together in two bowls with no mixer required, so you're looking at minimal cleanup and maximum reward. A gluten-free flour blend stands in for all-purpose flour without sacrificing that tender, domed top — the kind that springs back when you press it gently. Poppy seeds add a satisfying little crunch in every bite, while fresh lemon juice and zest give the flavor real brightness rather than that artificial lemon-candy note. For anyone navigating a low-FODMAP approach, baked goods can feel like a minefield of hidden wheat and high-lactose dairy, but this recipe keeps things straightforward with ingredients that fit the framework at the per-serving portions used. The drizzled glaze sets into a delicate, crackly shell that makes each muffin look bakery-worthy with almost zero extra effort. This batch makes 12, so there's plenty to share — or stash a few for the week ahead.

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