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.
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.
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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