Small Batch Lemon Poppy Seed Muffins
The best small batch gluten free and dairy free lemon poppy seed muffins.
Servings: 3
Ingredients
- 6 tbsp gluten free all purpose flour
- 3/4 tsp baking powder
- 2 tsp poppy seeds
- 1/8 tsp sea salt
- 3 tbsp granulated white sugar
- 1 egg room temperature
- 3 tbsp almond milk room temperature
- 3 tbsp coconut oil melted
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
glaze
- 1/4 cup powdered sugar
- 1-2 tsp almond 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.