Original Post: https://www.evolvingtable.com/lemon-poppy-seed-muffins/
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are bursting with fresh lemon flavor and made healthy by using a gluten-free flour, dairy-free coconut oil, and honey as a natural sweetener.
Servings: 12 muffins
Ingredients
- ⅔ cup coconut oil melted
- 3 eggs large, room temperature
- ⅔ cup honey*
- ¼ cup lemon juice
- ½ cup almond milk* room temperature
- 1 tsp. vanilla extract
- 2 ¼ cups flour* gluten-free 1-to-1
- 1 tsp. baking soda
- 2 Tbsp. lemon zest
- 1 Tbsp. poppy seeds
Lemon Glaze (optional)
- ½ cup powdered sugar
- 1 Tbsp. Milk
- 1 tsp. Lemon zest
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized bowl whisk together coconut oil, eggs, honey, lemon juice, milk, and vanilla.
- In a separate large bowl combine flour and baking soda. Whisk to combine.
- Add dry ingredients to wet ingredients and stir until just combined.
- Add lemon zest and poppy seeds and mix well.
- Spray non-stick cooking spray into 12 cupcake liners in a muffin pan. Pour 1/3 cup batter into each liner.
- Bake muffins for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
- While muffins are baking, whisk together powdered sugar, milk, and lemon zest until smooth. Let muffins cool to room temperature and then drizzle glaze over muffins.
- Enjoy muffins immediately or store muffins in an airtight container for up to 2-3 days.
Notes
- Regular all-purpose flour can be used in place of the gluten-free 1-to-1 blend.
- Butter or vegan butter may be used in place of coconut oil.
- Maple syrup or agave nectar can be substituted for the honey.
Nutrition
Calories: 283kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 144mg | Potassium: 43mg | Fiber: 2g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 5.8mg | Calcium: 57mg | Iron: 1.2mg