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Lemon Poppy Muffins

Lemon Poppy Muffins

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Ingredients

  • 1/3 cup maple syrup (or other sweetener)
  • 1 ½ Tbsp. Aluminum-Free Baking Powder
  • 1 ½ Tbsp. Poppy Seeds
  • ½ teaspoon salt                                                            
  • 1 1/2 cups Gluten Free Flour (King Arthur)      
  • 1 cup Almond Flour  
  • 1/3 cup oil (light olive oil recommended)  
  • 2 tablespoons Lemon Zest              
  • 2 teaspoons vanilla
  • ¼ cup fresh lemon juice                                
  • ¾ cup Almond Milk (or other non-dairy milk)

Preparation

  1. Preheat oven to 375° F.
  2. Coat muffin tins with non-stick cooking spray or line with muffin liners.
  3. Mix dry ingredients in a large bowl.
  4. Make a well in the center of dry ingredients, and add your wet ingredients.
  5. Mix until combined, but do not over mix.
  6. Fill each muffin cup 3/4 full, and bake 23 to 27 minutes; until a toothpick inserted in the middle of it comes out clean.
  7. When cool enough to handle, transfer to wire racks to cool completely.

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