Whether for breakfast, snack, or dessert these gluten free sugar free lemon poppy seed muffins hit the spot.
Surprisingly, with so many lemon poppy seed muffin recipes out there, I have found none that only use stevia as sweetener. Sugar-Free Mom has a wonderful post explaining the different types of stevia and a conversion chart.
Sugar free does not have to be dry and crumbly, you just have to get the right combination of ingredients for that moist fluffy texture.
After several tries I finally perfected these moist lemony masterpieces. Although the ingredient list is a bit long and it’s important to let them rest for 30 minutes, these muffins are well worth the effort. Light and fluffy these gluten free sugar free lemon poppy seed muffins are just begging to be eaten.
- 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
- Melt coconut oil in medium bowl and set aside.
- In large bowl whisk all dry ingredients together.
- Add liquid stevia, vanilla, lemon juice, and eggs to bowl with melted coconut oil and whisk together.
- 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.
- Add to dry ingredients and gently fold until mixed together. Let rest for 30 minutes.
- Spray muffin tins with cooking spray and fill with batter.
- Bake at 350 degrees for 25-30 minutes. Makes 18 medium sized muffins.