We are always on the lookout for delicious gluten-free muffins and this recipe came from Cooking Instructor Wendy's Aunt Di in Colorado. These are not too sweet so they can easily be served alongside a soup or chili, but they would also be great for breakfast or a snack.
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Lemon Poppy Seed Muffins
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Ingredients
Food
Amt
Units
Prep
Notes
⅓ cup
lemon juice
lemon juice
⅓
cup
6 tablespoons
honey
honey
6
tablespoons
¼ cup
melted coconut oil
melted coconut oil
¼
cup
1 teaspoon
vanilla extract
vanilla extract
1
teaspoon
¼ teaspoon
almond extract
almond extract
¼
teaspoon
4
eggs
eggs
4
2 cups
blanched almond flour
blanched almond flour
2
cups
⅓ cup
arrowroot powder
(or tapioca flour)
arrowroot powder
⅓
cup
or tapioca flour
¾ teaspoon
baking soda
baking soda
¾
teaspoon
¼ teaspoon
salt
salt
¼
teaspoon
2 tablespoon
poppy seeds
poppy seeds
2
tablespoon
3 tablespoons
lemon zest
(about 3 lemons)
lemon zest
3
tablespoons
about 3 lemons
Method
Preheat oven to 350 degrees. Coat muffin tins with a fine mist of oil or line with paper cups. Combine lemon juice, honey, melted coconut oil, vanilla extract, almond extract, and eggs in a large bowl and whisk together. To a separate bowl, add flour, baking soda, salt, poppy seeds, and lemon zest and stir to combine. Add dry ingredients to wet ingredients and stir until incorporated. Fill muffin cups 3/4 full and bake for 16-20 minutes or until a toothpick comes out clean.
Prep time
15 min
Cook time
20 min
Yields/Serves:
12 muffins
Allergen Info
Yum Ratings
Printed from:
https://recipes.doctoryum.org/en/recipes/lemon-poppy-seed-muffins-480
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