Gluten-Free Lemon Poppy Seed Muffins

Poppy seeds are derived from the opium poppy plant, but the seeds themselves do not contain any narcotic properties.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Gluten-Free Lemon Poppy Seed Muffins

Cooking Method: Baking Cuisine: American Courses: Bakery, Breakfast Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 12 Calories: 2400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Gluten-free flour blend
• 2 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• 2 tablespoon Poppy seeds
• ¹⁄₂ cup Coconut oil
• ¹⁄₂ cup Maple syrup
• 2 tablespoon Lemon juice
• 1 tablespoon Lemon zest
• ¹⁄₂ cup Almond milk
• 1 large Egg

Instructions

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
2. In a large bowl, whisk together the gluten-free flour blend, baking powder, salt, and poppy seeds.
3. In a separate bowl, mix together the coconut oil, maple syrup, lemon juice, lemon zest, almond milk, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 30g10%

Sugars 15g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.