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Gluten free Lemon Poppy Seed Muffins
These gluten free lemon poppy seed muffins are easy to make and they're delicious. They're perfect for breakfast, brunch, or a snack!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9
Ingredients
- 1/2 cup coconut flour
- 1 tablespoon poppy seeds
- 1/2 tsp baking soda
- 1/3 cup coconut oil melted
- 1/4 cup honey
- 1/2 teaspoon pure vanilla extract
- cup Juice of 1 medium lemon about 1/4 and zest the rind, about 1 1/2 tbsp
- 3 eggs
- 1/2 cup milk of choice almond, coconut, etc
Instructions
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In a small bowl combine the coconut flour, baking soda and poppy seeds.
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In a small pan on your stove top, melt the coconut oil. Next add in the lemon juice and rind and keep warm for 1 minute to help release the oils from the rind.
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Then add in the vanilla and honey and let cool.
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Lastly add the milk and eggs to the liquid mixture and combine with the dry ingredients.
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Pour the batter into muffins tins and bake at 325 for 20 - 25 mnutes.