Lemon Poppy Seed Muffins (Gluten-Free)

Ingredients

• 2 cups gluten free 1:1 baking flour
• 1/2 cup maple syrup
• 3/4 cup greek yogurt
• 1/2 cup coconut oil, melted
• 2 eggs
• 2 tablespoons lemon zest
• 2 tablespoons poppy seeds
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   To a large bowl add gluten free flour, lemon zest, poppy seeds, baking powder, baking soda and salt. Set aside.

3. 3

   Next, to a medium bowl add maple syrup, greek yogurt, melted coconut oil, lemon juice, vanilla extract and eggs. Whisk together until combined.

4. 4

   Pour wet ingredients over dry ingredients and mix together with a spatula until everything is well combined.

5. 5

   Scoop your batter into muffin pan – filling 3/4 of the way full or all the way full for bakery style muffins.

6. 6

   Bake for 14 to 17 minutes, or until cooked through and slightly browned on top.

7. 7

   Remove from oven and let cool.

8. 8

   --- Lemon Glaze: (optional) ---

9. 9

   For the lemon glaze, mix powdered sugar and 1 tablespoon of lemon juice together until there are no more clumps and mixture is smooth.

10. 10

    Drizzle over each muffin while hot.