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Gluten Free Lemon Poppy Seed Muffins
Delicious gluten free muffins you can enjoy for breakfast, brunch, a snack or as dessert.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert, Snack
Cuisine:
American
Servings:
15
muffins
Calories:
217
kcal
Equipment
Standard muffin pan
Ingredients
1
cup
almond flour
1
cup
oat flour
¼
cup
coconut flour
1
cup
granular sweetener
1
tbsp.
poppy seeds
2
tsp.
baking powder
½
tsp.
salt
3
large
eggs
½
cup
coconut oil
1
tbsp.
lemon extract
OR 1 tsp. lemon extract + 2 tbsp. lemon zest
US Customary
-
Metric
Instructions
Preheat oven to 375 F. and line your muffin pan with cupcake papers/liners.
Whisk together all the dry ingredients, then add the wet ingredients and stir well with a wooden spoon.
Scoop batter into cupcake liners and bake for 25 minutes
Cool completely before serving for easier cupcake paper removal.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
muffin
|
Calories:
217
kcal
|
Carbohydrates:
22
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
37
mg
|
Sodium:
98
mg
|
Potassium:
106
mg
|
Fiber:
2
g
|
Sugar:
14
g
|
Vitamin A:
54
IU
|
Calcium:
59
mg
|
Iron:
1
mg