The best small batch gluten free and dairy free lemon poppy seed muffins.
Prep Time5 minutesmins
Cook Time17 minutesmins
Total Time22 minutesmins
Course: Breakfast, Dessert
Cuisine: American, dairy free, gluten free
Keyword: lemon poppy muffins, small batch
Servings: 3
Author: Ciarra Siller
Ingredients
6 tbspgluten free all purpose flour
3/4tspbaking powder
2tsp poppy seeds
1/8tspsea salt
3tbspgranulated white sugar
1eggroom temperature
3tbspalmond milkroom temperature
3tbspcoconut oilmelted
1tsplemon juice
1tsp lemon zest
1/2tsp vanilla extract
glaze
1/4cuppowdered sugar
1-2tspalmond milk
Instructions
Preheat the oven to 350 F and prepare a muffin tin with 3 liners. Stir together the flour, baking powder, poppy seeds and salt.
In another bowl, whisk together sugar, egg, almond milk, coconut oil, lemon juice, zest and vanilla extract until smooth and well combined. Add the dry ingredients to the wet and stir until no dry spots remain. Distribute the batter between the 3 liners and bake the muffins for 15-17 minutes. Remove and let cool.
Stir together the glaze until you reach a nice pourable consistency. Drizzle over the muffins and serve.