Fresh-Milled Lemon Poppy Seed Muffins (GF, DF)
Bright, fluffy, and citrusy—these Fresh-Milled Lemon Poppy Seed Muffins (GF, DF) combine wholesome flours, fresh lemon zest, and poppy seeds for a tender, gluten-free treat.
Servings: 12 Muffins
Equipment
- 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Ingredients
Dry Ingredients (Large Bowl)
- ¾ cup 90g fresh-milled millet flour
- ¼ cup 30g fresh-milled oat flour
- ½ cup 50g almond flour
- ¼ cup 30g tapioca starch (or 30g arrowroot or potato starch)
- 2 tsp 8g baking powder
- ¼ tsp 1g baking soda
- ¼ tsp 1g sea salt
- 1 tbsp 10g poppy seeds
Wet Ingredients (Small Bowl)
- ½ cup 160g maple syrup
- ¼ cup 60g unsweetened almond milk (or oat milk, soy milk, or coconut milk, not canned)
- ¼ cup 62g unsweetened applesauce
- ⅓ cup 70g avocado oil (or vegan butter, olive oil, or coconut oil, melted)
- Zest of 1 fresh lemon about 1 tbsp
- 2 tbsp 30ml fresh lemon juice
- 1 tsp 5ml vanilla extract (or ½ tsp lemon extract)
- 2 large eggs or 2 flax eggs for vegan option
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with muffin liners, silicone liners, or lightly grease with oil.
- In a large bowl, whisk together all dry ingredients.
- In a small bowl, whisk the wet ingredients until smooth.
- Pour wet mixture into dry and stir just until combined. Let the muffin batter rest 5 minutes.
- Divide evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely.