Gluten-free, dairy-free muffins with some real nutrition and no refined sugars? You can’t go wrong!
This recipe was born out of a desire to recreate what used to be one of my my very favorite muffin flavors. And then I went to the Bobs Red Mill Store and wanted to try my newly acquired blanched almond flour too. So with these two tasks in mind, these lovely muffins were born!
And if you are looking for a good gluten free dairy free vanilla cupcake or cake recipe, drop the poppy-seeds and lemon extract and voila! The crumb is ultra tender and moist, a real treat. Enjoy!
Makes about 1 dozen (generous) if use use half stevia [email protected] 158 calories, 8.4g fat, 18.7 g carbs, 2.3 g fiber, 6.5 g sugar, 3.3 g protein
Lemon Poppyseed Muffins - Gluten & Dairy Free
- 3/4 cup non-dairy milk
- 1/4 cup lemon juice
- 2 tablespoons chia meal or flax meal
- 1 egg
- 1/2 cup honey or coconut nectar or maple syrup I use half stevia, 1/4 teaspoon liquid stevia
- 1/4 cup grapeseed oil or other light tasting oil
- 1/4 cup vegan yogurt or sour cream
- 1 teaspoon lemon extract or 1 grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1/2 cup potato starch
- 1/2 cup millet flour
- 1/2 teaspoon guar gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup poppy-seeds
Preheat oven to 350 degrees.
In a 2 cup or larger liquid measuring cup, set the milk and lemon juice aside to curdle the milk.
Meanwhile, get the rest of your ingredients ready.
Mix the chia meal, egg, honey, oil, yogurt, and extracts/zest into the curdled milk.
In a separate bowl, whisk the dry ingredients.
Pour in the liquids and stir to mix thoroughly.
Pour batter into prepared muffin tins, about 2/3 of the way up or slightly more. Bake for 18-20 minutes until tops are just set.
Cool for 5-10 minutes before removing to cool the rest of the way.
Store in an airtight container.
As birthday cake, with the “Christmas Fudge” as a frosting:
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