Gluten-Free Lemon Poppy Seed Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 cup honey
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 3 tablespoons lemon juice
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup sorghum flour
- 1/2 cup toasted quinoa flour
- 1/4 cup millet flour
- 1/2 cup tapioca starch
- 1 3/4 teaspoon guar gum
- 1/2 teaspoon stevia powder (or more to taste)
- 1/4 cup light flavored oil (i prefer coconut oil)
- zest of two lemons
- 3/4 cup plain yogurt (i like amande)
- 2 – 3 tablespoons of poppy seeds
- Carbohydrate 8.52618438188847 g
- Cholesterol 81.0760416658382 mg
- Fat 5.74351041648441 g
- Fiber 0.329666672692776 g
- Protein 3.03426666602862 g
- Saturated Fat 3.01829666655317 g
- Serving Size 1 1 muffin (48g)
- Sodium 160.083645812001 mg
- Sugar 8.1965177091957 g
- Trans Fat 0.590045833324014 g
- Calories 95 calories
Preheat the oven to 350 degrees F and grease a muffin tin with non-stick cooking spray.In a small mixing bowl, whisk together dry ingredients and set aside.In a medium mixing bowl, beat together oil, applesauce, honey and lemon zest until combined. Mix in eggs, one at a time, until creamy and smooth.Add ? of the dry ingredients into the wet ingredients and mix until just incorporated. Mix in lemon juice and ½ cup of the yogurt. Add another ? of the dry ingredients and mix again until just incorporated. Add the remaining yogurt and still until combined. Fold in the remainder of the flour, followed by the poppy seeds.Spoon the batter into the muffin tins, ¾ of the way full. Bake in the center of the oven for 30 – 35 minutes, until browned and a cake tester inserted into the center comes out clean.Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
