Gluten-Free Lemon Poppy Seed Muffins
These fresh, vibrant lemon poppy seed muffins will become a household favorite!
Servings: 12 Muffins
Calories: 216kcal
Ingredients
- 2 eggs
- 1 cup almond milk
- ¼ cup grapeseed oil or olive oil
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 2-1/2 cups gluten-free all-purpose flour such as Bob’s Red Mill
- 1-1/2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup coconut sugar or cane sugar
- 2 tablespoons poppy seeds
Instructions
- Preheat oven to 350 and prepare a lightly oiled muffin pan (or put paper muffin cups in the muffin pan).
- 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, and stir to combine.
- Pour the batter ¾ of the way up the muffin holes and bake for 22 to 35 minutes, until the muffins test clean when poked with a toothpick.
- Enjoy with your favorite smoothie!
Nutrition
Serving: 1of 12 | Calories: 216kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Fiber: 1g | Sugar: 15g