Lemon Poppy Seed Muffins
One of the best and refreshingly tasty muffins withdelightful little bites of poppy seeds… Thesemuffins have a texture of slightly crisp outside alongside a richly moistinside.
Ingredients
- Non-Stick Cooking Spray
- 1¼ cups gluten free flour blend
- 2 tsp baking powder
- ¼ tsp baking soda
- pinch salt
- 1¼ cups almond meal
- 3 tbsp poppy seeds
- ½ cup maple syrup plus 2 tbsp
- ⅘ cup unsweetenend almond milk
- ⅓ cup fresh lemon juice
- ¼ cup coconut oil melted
- 2 tbsp fresh lemon zest grated
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 °F.
- Generouslygrease a 12 cups standard-sized muffin tinwith cooking spray.
- In alarge bowl, sift together the flour, baking powder, baking soda and salt.
- Add the almond meal and poppy seeds and mix well.
- In another large bowl, add the maple syrup, almond milk, lemon juice, coconut oil,lemon zest and vanilla extract and beat until well combined.
- Add the flour mixture and mix until just combined.
- Place the mixture into the prepared muffin cups evenly.
- Bake for about 15-20 minutes.
- Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
- Carefully invert the muffins onto a wire rackto cool completely before serving.
Notes
You can topthe muffins with a simple lemony glaze.
Nutrition
Calories: 195kcalCarbohydrates: 21gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 95mgPotassium: 47mgFiber: 3gSugar: 9gVitamin C: 1mgCalcium: 119mgIron: 1mg
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