Gluten-Free Lemon Poppy Seed Muffins
These lemon poppy seed muffins are bursting with fresh lemon flavor, a touch of sweetness, and the crunch of poppy seeds! Plus, they are not only gluten-free, but also refined sugar-free and dairy-free. These light, fresh, fluffy muffins sure don’t last long in our household.
Ingredients
- 1/3 cup coconut oil plus more for greasing your muffin tin
- 1/3 cup honey
- 1/3 cup coconut sugar or maple sugar
- 2/3 cup coconut or cashew milk
- 1/4 cup fresh squeezed lemon juice
- 1 tsp vanilla extract
- 3 tbsp coconut flour
- 3 cups almond flour
- 3 tbsp arrowroot powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 5 eggs at room temperature
- 2 tbsp poppy seeds
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 350 degrees.
- Grease your muffin pan. I like to use a little bit of coconut oil for this.
- Zest your lemon and set the zest aside for now.
- In a large blender or food processor, put the coconut oil, honey, coconut sugar, nut milk, lemon juice, vanilla, coconut flour, almond flour, arrowroot powder, baking soda, and sea salt. Process on high a few times (scraping down the sides in between), until the batter is smooth and all ingredients are combined.
- Add the eggs and blend until they are incorporated into the batter.
- By hand, stir in the lemon zest and poppy seeds.
- Pour the batter into the muffin trays. Filling each muffin cup about half to 2/3's full. This will make 18-24 muffins so you will either need 2 muffin trays or like me, you can bake them in batches.
- Bake the muffins at 350 degrees for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Let them cool slightly before removing them from the muffin tin.
