Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
lemon poppyseed muffin

Lemon Poppyseed Muffins (gluten-free, dairy-free)


  • Author: Meghan Telpner
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 12 muffins 1x

Description

A moist and delicious gluten-free, dairy-free lemon poppyseed muffin with lemon cream frosting.


Ingredients

Scale
  • Dry Ingredients
  • 3/4 cup all purpose gluten-free flour (Bob’s Redmill)
  • 1/2 cup brown rice flour
  • 1/2 cup chickpea flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • Wet Ingredients
  • 1/3 cup apple sauce
  • 2/3 cup maple syrup or honey
  • 1/3 cup water
  • 1/4 cup coconut oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/4 cup fresh lemon juice (about 1 lemon’s worth)
  • 10 drops lemon essential oil or 2 tsp lemon extract
  • Add Ins
  • 1 serving chia paste or 1 egg
  • 1 Tbsp lemon zest
  • 1 Tbsp poppyseeds

Instructions

  1. Preheat oven to 350F and line your muffin tin with unbleached liners.
  2. Mix dry ingredients together in a large mixing bowl.
  3. In a separate mixing bowl, food processor or blender, combine all wet ingredients.The lemon oil may foam up a little with the coconut oil. It’s okay!
  4. Once thoroughly mixed, add the wet ingredients into the dry and stir in the chia paste/egg, lemon zest and poppyseeds. Mix with a spatula until well mixed. It will bubble a little.
  5. Dollop your mix into the muffin tray and place in the middle of the oven. Bake for 25-30 mins. The top will brown slightly and a tooth pick will come out clean.
  6. Allow to cool before adding the optional frosting.
  • Category: Dessert, Baking