Thursday, August 9, 2018

Gluten-Free Lemon Poppy Seed Muffins

As I type this post, I can't wrap my mind around the fact that it's almost mid-August.  How did that happen?  I am looking forward though to our annual trip to York (Maine) at the end of the month.  After that, we'll all be back to school. 

But for now, let us enjoy these lemon poppy seed muffins that I bring you today.  If you like lemons, then this recipe is for you!  Poppy seeds have multiple health benefits too.  They are good for the skin because they contain antioxidants.  They also benefit our hair because they contain both fatty acids and essential minerals for hair health.  In addition, they will boost your immune system and help your digestive system function among others.

Here's the recipe I used for these muffins:

  • 1.5 cups Bob's Red Mill almond flour
  • 1/2 cup Bob's Red Mill millet flour
  • 1 scoop Naturade pea protein powder
  • 1 tbsp gluten-free poppy seeds
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil
  • 1 lemon (juiced)
  • zest of 1 lemon
  • 2 tsp lemon extract
  • 1 cup unsweetened almond milk 
  • 1 egg
Preheat the oven to 350F and grease the bottom of your muffin tray.  Mix the dry and wet ingredients in separate bowls.  Combine the wet and dry ingredients together.  This mix is enough for 6 muffins.  Bake the muffins at 350F for 20 minutes or until a knife comes out clean.  Allow the muffins to cool on a rack.  Freeze immediately or store in the fridge for a few days.

Here is the nutrition content of these muffins.  I like that they have a good amount of protein in them! You can serve them for breakfast or enjoy them as a snack any time.


I like the lemon flavor in these muffins!  It's very refreshing and so fitting for our current weather pattern.  The poppy seeds give these muffins a fun texture too.

I hope you enjoy these muffins as much as we do!

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