These plant-based Gluten Free Lemon Poppy Seed Muffins have a tender texture with a bright lemony flavor and optional lemon drizzle. They may just become your favorite muffin recipe!
– almond flour – gluten-free all-purpose flour – oat flour – poppy seeds – baking powder – sea salt – baking soda – plant milk – olive oil – maple syrup – vanilla extract – lemon
Cook Time: 55 Min
for bakery style muffins, use a jumbo muffin pan and fill the cups almost to the top.
Preheat oven to 450° F. Line a muffin tin with paper liners. In a large bowl, whisk together the dry ingredients.
Stir in the wet ingredients until no dry flour remains. Mix in the lemon juice and zest.
Divide the muffin batter evenly between 12 muffin cups, transfer to the oven and bake for 5 minutes, then lower the oven temperature to 350° F and bake for another 10 minutes.