Gluten-free Lemon Poppy Seed Muffins

Lemon is such a versatile flavour. It perks us up in the middle of winter, and cools us off in the heat of summer. These Lemon Poppy Seed Muffins do just that. They are perfect any time of year, and are great for a quick breakfast or a snack on the go. Although the glaze is optional, it bumps up the tangy citrus flavour of the muffins. Poppy seeds are high in fiber, and an antioxidant, and although they come from the opium plant, you don’t have to worry about having any hallucinations from eating a muffin or two. 😉

Comments

  1. Caitlin says

    These turned out AMAZING! The best gluten-free & dairy free muffins I have ever had.

    Here are my substitutions (for dairy & refined sugar free):

    – 2/3 C palm sugar instead of white sugar (you may want to add a few drops of liquid stevia if you like a sweeter muffin)
    – 1/2 C coconut flour instead of brown rice flour (I prefer the taste and texture of coconut flour)
    – Unsweetened almond milk
    – 1/2 C of sunflower oil instead of butter

    18 min on convection bake.

    I didn’t add the glaze as I thought they were perfect without it.

    Great Recipe.

  2. Judy says

    Hi.
    I really like the carrot muffins. But can’t use dairy.
    Is there anything else I can use I have tried coconut milk almond milk and they don’t rise. What am I doing wrong.
    Thanks. Judy.

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