Gluten-Free Lemon Poppy Seed Muffins | Tastybits

I am a carb-a-holic. In my opinion, a well-balanced breakfast isn’t complete without a piece of toast, muffin, scone, or biscuit. As I can no longer consume gluten, I’ve had to modify some of my favorite recipes a bit to suit my new dietary restrictions. My gluten-free lemon poppy seed muffins are so delicious you won’t know they don’t contain all-purpose flour.

I’ve been working hard to perfect baking, specifically gluten-free baking. As I mentioned before in my previous recipes, gluten-free baking is a bit more tedious. The measurements have to be just right to ensure you’re baked goods aren’t too dry, dense, undercooked, or just plain disgusting.

Other recipes:

Gluten-Free Dark Chocolate Cinnamon Bread

Vegan Lemon Buttercream Cupcakes

Vegan Cherry Chocolate Muffins

These muffins are super lemony. I added extra lemon extract, lemon juice, and lemon zest to kick up the pucker factor. Additionally, this was the first time I’d ever worked with poppyseed. Not sure if you know, but poppy seeds have absolutely no taste. Omit if you choose. Lastly, these gluten-free lemon poppy seed muffins contain no dairy. I used oat milk and cane sugar juice as my liquid.

The full recipe is below. Modify it to your liking by simply adding all-purpose flour and whole milk in place of the ingredients I’ve listed.

If you make this recipe tag me @gristleandgossip!

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Gluten-Free Lemon Poppy Seed Muffins

Gluten-Free, Dairy-Free muffins

Course Breakfast

Keyword Dairy Free, Gluten Free Baking, lemon poppy seed muffins, Muffins

Prep Time 15 minutes

Cook Time 35 minutes

Servings 12 Muffins

Equipment

• 12 cup muffin tin

Ingredients

• 2/3 cup Vegan Buttermilk
• 1/3 cup Lemon Juice
• 1/3 cup coconut sugar
• 2 tbsp Lemon Zest
• 1 tsp Vanilla Extract
• 2 tsp Lemon Extract
• 1 1/4 cup Oat Flour
• 1 cup Coconut flour sub almond flour
• 3 tbsp Tapioca Starch
• 2 tbsp Poppy Seeds
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt

Instructions

• Preheat over to 425. Line 12 muffin tins.
• Into a large bowl add in the vegan buttermilk, lemon juice, coconut sugar, lemon zest, and extracts. Whisk until combined. Add in oat flour, coconut flour, tapioca starch, poppy seeds, baking powder, baking soda, and salt. Mix with a large spoon until combined.
• Divide the batter into 12 muffin tins. Bake 10 minutes. Reeduce temperature o