Lemon Poppy Seed Gluten Free Muffins
Ingredients
The Muffins
-
2
cups
gluten free 1:1 baking flour
-
½
cup
maple syrup
-
¾
cup
greek yogurt
-
½
cup
coconut oil, melted
-
2
units
eggs
-
2
tablespoons
lemon zest
-
2
tablespoons
poppy seeds
-
1
tablespoon
lemon juice
-
1
tablespoon
vanilla extract
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
Lemon Glaze (optional)
-
½
cup
powdered sugar
-
1
tablespoon
lemon juice
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix the gluten free flour, lemon zest, poppy seeds, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the maple syrup, greek yogurt, melted coconut oil, lemon juice, vanilla extract, and eggs until combined.
- Combine the wet and dry ingredients, mixing until well combined.
- Scoop the batter into a muffin pan, filling each cup ¾ full.
- Bake for 14 to 17 minutes, or until a toothpick comes out clean.
- Remove from the oven and let cool.
- For the optional lemon glaze, mix powdered sugar and lemon juice until smooth and drizzle over the muffins while warm.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
233
Total fat
10g
Total carbohydrates
30g
Total protein
4g
Sodium
223mg
Cholesterol
36mg
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