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GF Vegan Lemon Poppyseed Muffins

Gluten free flour mix, black poppyseeds, lemon, almond milk, agave

GF Lemon Poppyseed Muffins

My family has long loved Lemon Poppyseed Muffins. So I was highly motivated to make a gluten free version. These muffins taste ALOT like the original recipe, and my GF husband loved them.

Gluten free baking can be tricky, because using multiple gf flours with their different properties is a bit more challenging than simply using high gluten wheat flour. But these muffins turned out quite well, once I got the wet-dry-fat ratios right.

Total prep & cook time: 45 min

12 medium muffins

Nutrition Data Per Serving, 89g: 127 cal, 44 fat cal, 5g fat, 186mg sodium, 20g carb, 4g fiber, 1g sugars, 3g protein, 0 cholesterol, 16% DV Calcium, 15% DV Vit C, 7% DV Iron, Estimated Glycemic Load 9

Wet Ingredients:

  • 1 Tbsp ground flaxseed
  • 1/4 cup water
  • Grated rind of 1 lemon
  • 1/4 cup lemon juice (from 1 1/2 - 2 lemons)
  • 1 1/4 cup unsweetened plain almond milk
  • 1/2 tsp almond or vanilla extract
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  • 2 Tbsp oil
  • 1/3 cup agave syrup
  • 1/4 cup black poppy seeds

Dry Ingredients:

  • 1 1/2 cup millet flour
  • 1/2 cup tapioca flour
  • 1/3 cup rice flour
  • 2 Tbsp arrowroot starch or organic corn starch
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp xanthan gum

Directions:

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  1. Preheat oven to 375 degrees F.
  2. Lightly oil a 12 cup muffin tin OR use paper muffin cup liners
  3. Beat together ground flax seed and 1/4 cup water. Set aside
  4. Finely grate rind of 1 lemon
  5. Squeeze 1/3 cup fresh lemon juice. Set aside
  6. Heat almond milk in a sauce pan, just until warm. Remove from heat
  7. Whisk in lemon rind, lemon juice, almond extract, oil, agave, black poppy seeds and ground flax seed + water
  8. Add the dry ingredients to a bowl and mix well, using a whisk or rubbing together with your hands
  9. Add the wet ingredients to the dry ingredients and stir until well mixed
  10. Spoon into muffin cups, adding an equal amount of batter to each cup
  11. Bake at 375 degrees F. for 15 - 20 minutes
  12. Remove from oven and cool muffins in cups for 10 minutes
  13. Run a knife around the edge of each muffin to loosen and place on a cake rack to finish cooling

Recipe Tips:

If you don't want to use xanthan gum, substitute 1 tsp psyllum powder or 1 Tbsp psyllum husks.

Use paper muffin cup liners if you can for these muffins, as they burn and stick more easily than other muffins. Alternately, oil the muffin cups well and sprinkle a little flour in the bottom of the cups.

More Gluten Free Desserts:

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Avocado Lime Sorbet Blueberry Streusel Cake Cocoa Nibbles Raw Cookie Bars Poached Pears With Cranberries Rice Pudding Vegan Pumpkin Cheesecake Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
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