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–+ servings

Gluten Free Lemon Poppy Seed Muffins

Sandi Gaertner
A light and fluffy gluten free lemon poppy seed muffin recipe.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast, Snack
Cuisine American
Servings 16 muffins
Calories 206 kcal

Ingredients
  

  • ¾ cup sorghum flour
  • ⅓ cup brown rice flour
  • ½ cup arrowroot starch
  • 1 teaspoon xanthan gum
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 tablespoon poppy seeds
  • ½ cup almond milk +3 tablespoons
  • 6 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 3 eggs
  • ¼ cup coconut oil
  • ½ cup powdered sugar for icing
  • 1 tablespoon lemon juice for icing

Instructions
 

  • Preheat the oven to 350F degrees.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a bowl, add the wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and mix gently. Do not over mix or the muffins will not be as light and fluffy.
  • Add the muffin batter to a muffin tray and bake for 20-22 minutes until done.
  • Allow the muffins to cool on a cooling rack. Mix the lemon juice and powdered sugar to make the lemonade icing. Drizzle onto the muffins.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 206kcalCarbohydrates: 27gProtein: 1gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 80mgPotassium: 86mgSugar: 16gVitamin A: 45IUVitamin C: 2.9mgCalcium: 41mgIron: 0.5mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.