Crazy Moist Lemon Poppy Seed Gluten-Free Muffins

Prep Time:5 mins

Cook Time:17 mins

Calories:233

Description

These Lemon Poppy Seed Muffins are gluten-free and the perfect brunch treat! Each bite is crazy moist and filled with fresh citrus flavor. Drizzle with a lemon glaze for the ultimate bite!

Ingredients

For the Muffins:

  • 2 cups gluten free 1:1 baking flour
  • 1/2 cup maple syrup
  • 3/4 cup greek yogurt
  • 1/2 cup coconut oil, melted
  • 2 eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons poppy seeds
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Lemon Glaze: (optional)

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

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Instructions

  1. Preheat oven to 375°F.
  2. To a large bowl add gluten free flour, lemon zest, poppy seeds, baking powder, baking soda and salt. Set aside.
  3. Next, to a medium bowl add maple syrup, greek yogurt, melted coconut oil, lemon juice, vanilla extract and eggs. Whisk together until combined.
  4. Pour wet ingredients over dry ingredients and mix together with a spatula until everything is well combined.
  5. Scoop your batter into muffin pan  – filling 3/4 of the way full or all the way full for bakery style muffins.
  6. Bake for 14 to 17 minutes, or until cooked through and slightly browned on top.
  7. Remove from oven and let cool.

Lemon Glaze: (optional)

  1. For the lemon glaze, mix powdered sugar and 1 tablespoon of lemon juice together until there are no more clumps and mixture is smooth.
  2. Drizzle over each muffin while hot.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 233
  • Sugar: 9 g
  • Sodium: 223 mg
  • Fat: 10 g
  • Saturated Fat: 8 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 36 mg

Healthy Lemon Poppy Seed Muffins

I don’t know about you, but brunch is probably one of my favorite meals of the day. I venture to say that I’d rather go on a date for brunch than dinner! Ah. Gasp!

There’s just something about brunch. Waking up late – then sitting down to eat a delicious meal. The savory egg dishes, the sweet over the top pancakes, the muffins, the Bloody Mary’s or Mimosas! It just makes me happy! So when it comes to –

What do I want to do for Easter or Mothers Day? 

Brunch will always be my answer! I usually like to go the savory route when it comes to brunch with a small bite of something sweet which is why these Lemon Poppy Seed Muffins are perfect! They are slightly sweet and the perfect small bite to satisfy that sweet tooth!

Are Poppy Seeds Healthy?

So, what’s the fuss with poppy seeds? And is there really nutritional value in them? Within each of those tiny black poppy seeds are high levels of fiber, vitamin B and several other important nutrients: like calcium, phosphorus, iron, magnesium and zinc. All of those nutrients have been linked to digestive and immune health. So, adding poppy seeds to a muffin, cake, yogurt or salad is a great option!.

Are Poppy Seed Muffins Good For You?

The age old question? Is it good for you? Not only do poppy seeds add great flavor and crunch to a dish, they also add some health benefits. Just one teaspoon of poppy seeds has enough calcium and phosphorus to meet 4% of your daily needs. This muffin recipe has 2 tablespoons of poppy seed, plus yogurt which has probiotics (great for gut health) and coconut oil which aids in digestion and helps heart health!

How to Make Gluten Free Lemon Poppy Seed Muffins

Muffins fall into that quick bread category – meaning that you have dry ingredients and wet ingredients. Mix them together and voila – bread or in this case muffins! 

  1. Prep: Preheat oven to 375°F and either line you muffin tin with cupcake liners or spray with cooking spray.
  2. Mix Dry Ingredients: Add gluten free flour, lemon zest, poppy seeds, baking powder, baking soda and salt to a large bowl. Mix and set aside.
  3. Mix Wet Ingredients: Next, add maple syrup, greek yogurt, melted coconut oil, lemon juice, vanilla extract and eggs to a medium bowl. Whisk together until combined.
  4. Combine Wet & Dry: Pour wet ingredients over dry ingredients and mix together with a spatula until everything is well combined.
  5. Fill your Muffin Pan: Scoop your muffin batter into prepared pan  – filling 3/4 of the way full or all the way full for bakery style muffins.
  6. Bake: place muffin pan in oven and bake for 14 to 17 minutes, or until it passes the toothpick test. Remove from oven and let cool.

Is the Batter Supposed to be Thick?

YES! This batter will be very thick. But don’t worry it will come out tender, fluffy and moist with a crunchy top!

What is the Best Gluten Free Substitute for All Purpose Flour?

I like to use a 1:1 gluten free baking flour substitute. In my opinion it gives you the most similar texture and flavor. Here are my favorite brands to use.

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