Description
Gluten Free, Dairy Free Option, Refined Sugar Free
Summer is here in muffin form. These healthy lemon poppy seed muffins are bursting with citrusy flavor, are perfectly moist and fluffy, and are gluten free, refined sugar free, and can be made dairy free. With optional blueberries added in, they are a perfect treat for morning or night!
Ingredients
Scale
- 1 and 3/4 cup + 1 tbsp gluten free all purpose flour
- 1/2 cup vanilla greek yogurt
- 2 eggs
- 1/4 cup agave
- 2 tbsp coconut oil, melted
- juice of one lemon
- 1 tsp lemon zest
- 1 tbsp poppy seeds
- 3/4 cup fresh blueberries
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350F.
- In a mixing bowl combine the flour, baking powder, baking soda, and salt.
- In another bowl, combine the eggs, yogurt, oil, agave, lemon juice and lemon zest.
- Add your dry ingredients to your wet, stir to combine. Mix in the poppy seeds.
- In a small bowl, coat the blueberries with 1 tbsp of flour. Then mix these into the mix.
- Pour into 12 greased or lined muffin tins.
- Bake for 14-15 minutes until edges are turning golden brown and they are firm to the touch.
Notes
Dairy free option – swap greek yogurt with a dairy free yogurt
I use a vanilla greek yogurt from Aldi that is refined sugar free. There are other brands available too! Just check the container to be sure. You can also use plain greek yogurt it will just be a little less sweet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Muffins
- Method: Oven
- Cuisine: American