Lemon Poppy Seed Muffins (Gluten Free + No refined sugar)
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The Real Food Dietitians · by Ana Ankeny★ 4.6

Lemon Poppy Seed Muffins (Gluten Free + No refined sugar)

NUTRITION · PER SERVING26M COOK
CAL 11%·PRO 7%
CARBS 37G67% OF CAL
1G FIBER21G OTHER15G TOTAL SUGAR
FAT 7G27% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Light lemon poppy seed muffins made with gluten-free flour and honey instead of refined sugar. They're fresh-tasting, make-ahead friendly, and work for breakfast or snacks.

dessertamericanbaked gooddairy freegluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 large eggs
  • ½ cup honey
  • ¾ cup plain yogurt (substitute non-dairy yogurt, for dairy-free; May also use sour cream)
  • ¼ cup avocado oil (or other light-tasting oil)
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 ¼ cups 1:1 gluten-free flour (311g; we recommend Bob’s Red Mill 1:1 Gluten-Free Baking Flour or King Arthur Measure-for-Measure)
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine salt
  • 1 ½ tablespoons poppy seeds
  • 1 medium lemon, juiced and zested
  • ¼ cup powdered sugar
  • 1-2 tablespoons milk of choice (use non-dairy milk for dairy-free)
PREP
10M
SODIUM
180MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.