Gluten Free Lemon Poppy Seed Muffins

Brighten up your morning with these sunny Gluten Free Lemon Poppy Seed Muffins! Made with almond flour and sweetened with coconut sugar, these tender treats are a refreshing twist on a classic muffin. The burst of citrusy lemon flavor and crunch of poppy seeds will have you hooked from the very first bite.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds

Instructions

Preheat your oven to 350°F (180°C) and line a 6-cup muffin tin with cupcake liners. In a large bowl, whisk together the almond flour, coconut sugar, granulated sugar, baking soda, and salt.

In a separate bowl, whisk together the melted butter, eggs, lemon zest, lemon juice, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the poppy seeds.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure to adjust your oven racks to ensure even baking, as these muffins can brown quickly. Don’t overmix the batter, as it can result in dense muffins.

If you want a stronger lemon flavor, you can add another tablespoon or two of lemon juice.

Be gentle when folding in the poppy seeds to avoid crushing them. For an extra burst of lemon flavor, you can make a lemon glaze to drizzle on top of the muffins after they’ve cooled.

Store these muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrional Value

• Calories: 240
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 30g
• Dietary Fiber: 4g
• Sugars: 18g
• Protein: 4g