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Lemon poppy seed Muffins

Gluten-Free Lemon Poppy Seed Muffins

Gluten-Free, Dairy-Free muffins
Prep Time 15 mins
Cook Time 35 mins
Course Breakfast
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
Keyword Dairy Free, Gluten Free Baking, lemon poppy seed muffins, Muffins