Lemon Poppyseed Muffins

Ohhh what a treat these Lemon Poppyseed Muffins are. These gluten, dairy and nut free muffins were quite literally conceptualized, baked, shot and written up all in one morning. I’m one of those people that once I have an idea, I roll with it and you won’t hear a peep from me till it’s executed. Shoutout to my husband who put’s up with my random acts of checking out while I see my visions through.

These muffins were conjured up as I was sitting at my breakfast table. I was sipping on a matcha while listening to the rare sound of morning rain in LA. My latest Pecan Pie creation had been polished off the night prior. And wanted to make something that was fuss free but could keep me (and my husband) fulfilled come dessert time.

I ran through all the staples needed for Lemon Poppyseed muffins in my head, and god willing I actually had it all on hand. And if that aint a sign, I don’t know what is. These Lemon Poppyseed muffins have the perfect combination of lemon juice, zest, oil and poppy seeds. So you’re hit with that decadent lemon poppy seed flavor, every bite.

Maple syrup was used as a sweetener here, but to keep these low in fructose, try using a brown rice syrup instead. Just 1/8 tsp of lemon oil adds a true depth of lemon flavor to the muffins. But, if you don’t have the oil, you’re safe to leave it out. You’ll still get enough flavor from the zest and juice. Bobs Red Mill 1:1 Baking flour was the flour used in this recipe, it contains anthem gum which mimics the gluten proteins and helps with creating that soft, spongy texture.

These Muffins are:

• Dairy Free
• Soy Free
• Nut Free
• Refined Sugar Free
• Gluten Free
• Soft & Spongy
• And go perfectly with a coconut butter icing

Lemon Poppyseed Muffins

5 from 1 vote

Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

18

minutes

Lemon Poppyseed Muffins that are soft, full of tangy lemon, allergen friendly, ready in 30 minutes and perfect served with a coconut butter icing.

Ingredients

• 3 eggs

• 1/3 cup coconut oil, melted

• 1/3 cup maple syrup

• 1/3 cup plant based milk

• 3 tbsp lemon juice

• 1/8 tsp lemon oil, food grade (optional)

• 1 tbsp poppyseeds

• Zest from 1 lemon

• 180 g bobs red mill baking flour

• 2 tsp baking powder

Directions

• Preheat oven to 375F bake
• In a medium bowl whisk your eggs till light and fluffy.
• Add your oil, sweetener, lemon juice, lemon oil, milk and zest. Using an electric beater. Whisk until smooth and glossy.
• Sift in the flour, baking powder. Stir until combined.
• Add in the poppyseeds, stir until just combined.
• Fill 10 muffin tin cavities with liners. Scoop out the mixture so that it’s 3/4 full.
• Bake for 18-20 minutes.
• Remove and let cool on a wire rack before enjoying.

Notes

• Keep muffins in an airtight container in the fridge for up to 1 week.