Servings: 12 Muffins
Gluten Free Lemon Poppy Seed Muffins
These fresh, vibrant lemon poppy seed muffins will become a household favorite! Easy to prepare, moist, and perfectly sweet, they are a wholesome treat!
Equipment
Ingredients
- 2 large eggs
- 2/3 cup almond milk *
- 1/2 cup avocado oil
- 3 Tbsp fresh lemon juice
- 1.5 Tbsp fresh lemon zest
- 2.5 cups gluten-free all-purpose flour such as Bob’s Red Mill
- 1.5 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ¾ cup coconut sugar or cane sugar
- 2 Tbsp poppy seeds
Instructions
- Preheat oven to 350 and prepare a lightly oiled muffin pan or use paper liners.
- In a mixing bowl, whisk together the eggs, almond milk, oil, and lemon juice.
- In a separate bowl, combine the flour, baking powder & soda, salt, coconut sugar and poppy seeds. Stir to combine.
- Pour the dry mixture in with the wet mixture, and stir to combine.
- Pour the batter ¾ of the way up the muffin holes and bake for 23 to 30 minutes, until the muffins test clean when poked with a toothpick.
- Enjoy with your favorite smoothie!
Notes
*You can also use a combination of 1/2 cup plain Greek yogurt (or sour cream) and 1/2 cup of milk of your choosing.
Nutrition
Serving: 1of 12, Calories: 216kcal, Carbohydrates: 40g, Protein: 3g, Fat: 6g, Fiber: 1g, Sugar: 15g