Lemon Poppy Seed Muffins
Ingredients
The muffins
-
2
large
eggs
-
½
cup
honey
-
¾
cup
plain yogurt
-
¼
cup
avocado oil
-
1
tablespoon
pure vanilla extract
-
1
tablespoon
lemon zest
-
2
tablespoons
lemon juice
-
2 ¼
cups
1:1 gluten-free flour
-
2 ½
teaspoons
baking powder
-
1
teaspoon
baking soda
-
¼
teaspoon
fine salt
-
1 ½
tablespoons
poppy seeds
Optional glaze
-
1
medium
lemon
-
¼
cup
powdered sugar
-
1–2
tablespoons
milk of choice
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with liners or cooking spray.
- In a large bowl, whisk together the eggs, honey, yogurt, avocado oil, vanilla, lemon zest, and lemon juice.
- Add the gluten-free flour, baking powder, baking soda, and salt to the wet mixture and stir until combined. Fold in the poppy seeds.
- Fill the muffin wells evenly with the batter and bake for 16-18 minutes, or until a toothpick comes out clean.
- Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the optional glaze, whisk together lemon juice, powdered sugar, milk, and lemon zest until smooth, then drizzle over cooled muffins.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
210
Total fat
6g
Total carbohydrates
36g
Total protein
3g
Sodium
135mg
Cholesterol
31mg
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