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Gluten-Free Lemon Poppyseed Muffin Recipe
Make lemon poppyseed muffins with almond flour, honey, and lemon extract and peel for a delicious, easy breakfast.
Course
Breakfast
Cuisine
American
Keyword
gluten-free, muffins
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Cool
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
9
muffins
Calories
264
kcal
Author
Heather Dessinger
Equipment
muffin pan
medium bowl
whisk
mixing bowl
Ingredients
2
cups
blanched almond flour
(divided)
2
tbsp
coconut flour
½
tsp
sea salt
4
tsp
poppy seeds
¾
tsp
baking soda
5
large
eggs
½
cup
raw honey
¾
tsp
vanilla extract
2
tsp
lemon extract
2
tsp
lemon zest
(about 1 lemon)
2
tsp
sucanat
Instructions
Preheat oven to 350°F.
Grease nine muffin cups or line with cupcake wrappers and set aside.
In a medium bowl, stir together all but 2 teaspoons of almond flour, coconut flour, salt, poppy seeds, and baking soda.
In a separate bowl, whisk together the eggs, honey, vanilla, lemon extract, and lemon zest.
Add the flour to the egg mixture and mix to combine.
Divide the batter evenly between the prepared muffin cups.
Combine the cane sugar with the remaining almond flour and sprinkle over the top of the muffins.
Bake for about 20 minutes in the preheated oven. The tops should be springy yet firm when they're ready.
Allow to cool for about 10 minutes before removing from the muffin pan.
Notes
The sprinkle of natural cane sugar on the top helps keep the muffin moist and also gives a nice crunch of sugar.
Nutrition
Serving:
1
muffin
|
Calories:
264
kcal
|
Carbohydrates:
24
g
|
Protein:
9
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Cholesterol:
117
mg
|
Sodium:
283
mg
|
Potassium:
78
mg
|
Fiber:
3
g
|
Sugar:
17
g
|
Vitamin A:
170
IU
|
Vitamin C:
6.4
mg
|
Calcium:
92
mg
|
Iron:
1.8
mg