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Lemon Poppy Seed Muffins (Gluten-Free)

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Lemon Poppy Seed Muffins made gluten-free and naturally sweetened with coconut sugar!

Ingredients

  • 2 whole Eggs
  • 1 cup Almond Milk
  • ¼ cups Olive Oil
  • 2 whole Lemons, Zested
  • ¼ cups Fresh Lemon Juice
  • 2-½ cups Gluten-free All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • 1 teaspoon Salt
  • ¾ cups Coconut Sugar

Preparation

Preheat oven to 350ºF 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, lemon zest and lemon juice.

In a separate bowl, combine the flour, baking powder, baking soda, salt, coconut sugar and poppyseeds. 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 20 to 22 minutes, until the muffins test clean when poked with a toothpick.

One Comment

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Teddi K Wareham on 3.9.2013

I made a couple of changes to this recipe and finally, a gluten free muffin that has the texture of a muffin not a cupcake.
Scant 1/2 sugar instead of coconut sugar
1/4 teaspoon unflavored gelatin
2 tablespoons poppy seeds (the amount was left off the recipe)

One Review

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Teddi K Wareham on 3.9.2013

Excellent – great lemon flavor. I made some adjustments to the recipe and you can read those in the comments section.

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