Lemon Poppy Seed Muffins - Gluten Free, Sugar Free
 
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Whether for breakfast, snack, or dessert these gluten free sugar free lemon poppy seed muffins hit the spot.
Author:
Recipe type: Breakfast
Cuisine: Gluten free Sugar free
Serves: 18 muffins
Ingredients
  • 2 cups millet flour
  • 2 tablespoons poppy seed
  • 1 and ½ teaspoons lemon zest
  • 1 and ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅓ cup coconut oil - melted
  • ¼ cup lemon juice
  • 1 and ½ teaspoons vanilla
  • 1 teaspoon liquid stevia
  • 2 large eggs
  • 1 cup unsweetened coconut milk
  • 5 ounces unsweetened goat kefir
Instructions
  1. Melt coconut oil in medium bowl and set aside.
  2. In large bowl whisk all dry ingredients together.
  3. Add liquid stevia, vanilla, lemon juice, and eggs to bowl with melted coconut oil and whisk together.
  4. Add unsweetened coconut milk and unsweetened goat kefir and whisk together. It is best if all liquid ingredients are at room temperature when added to coconut oil.
  5. Add to dry ingredients and gently fold until mixed together. Let rest for 30 minutes.
  6. Spray muffin tins with cooking spray and fill with batter.
  7. Bake at 350 degrees for 25-30 minutes. Makes 18 medium sized muffins.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/lemon-poppy-seed-muffins-gluten-free-sugar-free/