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Gluten free lemon poppy seed muffins

Gluten free lemon poppy seed muffins

Gluten free Poppy seed muffins are perfectly tangy, crunchy, soft and delectable for a cold winters morning or afternoon. Citrus fruits are in abundance right now, and everything lemony is my current craving situation. What’s even more special about these is the nuttiness that the poppy seeds provide alongside the beautiful add on of almond and spelt flour.

Gluten free Poppy seed muffins are perfectly tangy, crunchy, soft and delectable for a cold winters morning or afternoon. Citrus fruits are in abundance right now, and everything lemony is my current craving situation. What’s even more special about these is the nuttiness that the poppy seeds provide alongside the beautiful add on of almond and spelt flour.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Gluten-free lemon poppy seed muffins

Gluten free lemon poppy seed muffins

Ingredients 

  • 1 3/4 cup spelt or any other gluten-free flour like buckwheat or rye
  • 1/4 cup almond flour
  • 1/4 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 125ml melted coconut oil
  • 1/2 cup castor sugar or coconut sugar
  • 2 tbsp poppy seeds
  • 1 cup almond milk
  • 1 tsp vanilla essence
  • 1/2 tsp salt

Tangy lemon glaze

  • 1/2 cup icing sugar
  • 3-4 tbsp lemon juice
  • pinch of salt
  • NOTE: for a healthier version use non-dairy milk mixed with lemon juice and agave or maple syrup fo the glaze

Method

  1. Preheat oven to 175 degrees Celcius. 
  2. Mix the dry ingredients and set aside, in a separate bowl add the almond milk and lemon juice to curdle. 
  3. Add the melted coconut oil, sugar, and vanilla essence and pour the wet into the dry ingredients. 
  4. Fold in the lemon zest and scoop the batter into paper muffin cases 3/4 of the way, sprinkle over extra poppy seeds. 
  5. Place in the oven and allow to bake for 15-20 minutes until golden brown on top. 
  6. Remove to cool before mixing the glaze ingredients and pouring it over the muffins before serving. 
  7. Keep the muffins in a sealed container for up to two days, or freeze and enjoy when desired. 

Hope you love these deliciously easy muffins, they are so versatile for a quick healthy breakfast or afternoon goûter.

M*

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