Gluten-Free Lemon Poppy Seed Muffins

Gluten-Free Lemon Poppy Seed Muffins

Servings

12

servingsPrep time

15

minutesCooking time

20

minutesCalories

180

kcal

These gluten-free lemon poppy seed muffins are bursting with fresh, zesty lemon flavor and a delightful crunch from the poppy seeds. They’re soft, light, and perfect for breakfast or a snack. The recipe is simple to make and uses gluten-free ingredients, making them a great option for those with dietary restrictions who still crave something sweet and citrusy.

Ingredients

• 1 1/2 cups gluten-free flour blend

• 2 tbsp poppy seeds

• 1/2 cup coconut oil, melted

• 2 large eggs

• 1/2 cup almond milk

• Zest and juice of 2 lemons

• 1/2 cup sugar or honey

Directions

• Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

• In a large bowl, whisk together the gluten-free flour, poppy seeds, and sugar.

  

• In a separate bowl, whisk together the melted coconut oil, eggs, almond milk, lemon zest, and lemon juice.

• Combine the wet and dry ingredients, stirring until just mixed. Spoon the batter into the muffin tin, filling each cup about 3/4 full.

  

• Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.

Gluten-Free Lemon Poppy Seed Muffins

Note:)

• For extra flavor, drizzle a light lemon glaze made from powdered sugar and lemon juice over the muffins once they’ve cooled.