Lemon Poppy Seed Muffins

Super moistÂ Lemon Poppyseed MuffinsÂ that are made with yogurt, eggs, gluten-free flour and lemon, making these muffins both moist, soft and full of flavor!

JUMP TO RECIPE

Lemon poppy seed is such a dream. I love to make lemon poppy seed pancakes, so I decided to take my pancake recipe and make them into muffins for the perfect healthy grab-and-go treat! These muffins have lemon juice in the recipe and also lemon zest giving them such a great light and delicious flavor.

Ingredients needed to make Lemon Poppy Seed Pancakes

Eggs
Vanilla
Non-dairy or regular yogurt
Lemon juice
Coconut oil
Almond Milk
Flour
Baking powder
Sugar
Salt
Lemon zest
Poppy seeds

Lemon Poppy Seed Muffins

Super moistÂ Lemon Poppyseed MuffinsÂ that are made with yogurt, eggs, gluten-free flour and lemon, making these muffins both moist, soft and full of flavor!

PIN RECIPE

PREP TIME:

15 minutes

COOK TIME:

30 minutes

Author - Hannah

Ingredients

2 eggs
2 tsp vanilla
1/4 cup yogurt
1/3 cup lemon juice
1/4 cup coconut oil
1 cup almond milk
2 cups gluten-free flour
1 Tbsp baking powder
1/2 cup sugar
1/4 tsp salt
3 Tbsp lemon zest
3 Tbsp poppy seeds

Icing

1/2 cup powdered sugar
1 Tbsp almond milk
1 tsp vanilla

SCALE:

YIELDS:

11 muffins

Directions

Preheat oven to 375F and line a muffin tin with liners or spray with non-stick spray.
In a large bowl, whisk eggs then add in vanilla, yogurt, lemon juice, coconut oil and almond milk and mix until well incorporated.
In a separate bowl, combine flour, baking powder, sugar and salt and mix until well combined. Add dry ingredients to wet.
Then, add in lemon zest and poppy seeds and mix once more.
Add batter to muffin tin about 3/4 way full. Baking for 25-30 minutes or until toothpick inserted in the center comes out clean.
For the icing, combine all ingredients and mix well. Drizzle over tops of muffins and enjoy!