Gluten-free Lemon Poppy Seed Muffins
These Gluten-Free Lemon Poppy Seed Muffins are a delightful treat that's perfect for breakfast or a midday snack. The combination of zesty lemon and crunchy poppy seeds makes for a refreshing and flavorful muffin that everyone will love.
Ingredients
- 2 cups gluten-free flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup poppy seeds
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup almond milk
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, mix together the applesauce, melted coconut oil, lemon juice, lemon zest, vanilla extract, eggs, and almond milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 180 per muffin
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 8g
Supplies
Muffin tin Paper liners Mixing bowls Whisk Spoon
Tools
Oven Wire rack
Serving suggestions
Serve these Gluten-Free Lemon Poppy Seed Muffins with a hot cup of tea or coffee for a delightful breakfast or snack.
Tips & tricks
For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the cooled muffins by mixing powdered sugar with lemon juice until smooth and pouring it over the muffins.
Cost
$10