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Gluten Free Lemon Poppy Seed Muffins

Gluten Free Lemon Poppy Seed Muffins

1c oat flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2c greek yogurt
3 large egg whites
1/2c honey
1 tsp vanilla
1/2 tsp lemon extract
1 tblsp zested lemon peel
2 tsp poppy seeds

Preheat oven to 350F degrees.

Coat 12 cups of mini-muffin tin with olive oil spray.  In the food processor, blend the flour for 1 minutes or until it is the consistency of "all-purpose" flour and not coarse.  add in the baking soda, baking powder and salt. Blend again.

In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract and lemon extract; whisk until well combined.  Stir in the flour mixture, lemon zest and poppy seeds.  Spoon batter into the prepared muffin tins.

Bake for 9-11 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for 3-4 minutes and remove.

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