Gluten-Free Poppy Seed Muffins

5 from 1 vote

These gluten free lemon poppy seed muffins are light and fluffy with a smooth batter that’s blended in the food processor and bake in less than 20 minutes.

Prep Time10

Cook Time20

Resting Time5

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: muffins

Author: Megan Olson

Ingredients

For the muffins:

1 cup Greek yogurt
2 eggs
2 tablespoons lemon juice
1 teaspoon orange extract
¼ cup unsweetened almond milk or milk of choice
2 ½ cup Gluten Free Rolled Oats or regular rolled oats
¼ cup coconut sugar or sugar of choice
2 tablespoons olive oil or oil of choice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon lemon zest
1 tablespoon orange zest
2 tablespoons poppy seeds

For the icing:

¼ cup powdered sugar
1 tablespoon lemon juice

US Customary - Metric

Instructions

Preheat oven to 375 degrees F. Prepare a muffin pan with muffin liners or spray cavities with cooking spray.
To a food processor or blender, add oats, Greek yogurt, eggs, milk, orange extract and lemon juice. Beat mixture on high for several minutes until smooth and creamy.
Add coconut sugar, poppy seeds, lemon, olive oil, baking power, baking soda and salt. Blend until smooth.
Divide the muffin mixture evenly among 12 muffin cavities. Bake 20 minutes until slightly golden. Remove muffins from muffin pan and cool on a rack. Sprinkle the lemon and orange zest from
While the muffins cool, whisk together the ingredients for the optional icing in a bowl. Blend until the sugar has dissolved. Once the muffins are cooled, drizzle them with the icing.

Notes

Using room temperature ingredients helps create a smooth batter that traps air so you get light and fluffy muffins.
Zest is full of intense flavor that doesn’t add additional acidity or liquid to the batter so the muffins are bold and flavorful.
Overmixing the batter will result in dense, gummy muffins. Stop blending as soon as it becomes mixed to avoid overmixing the batter.

Nutrition