Lively Lemon Poppy Seed Muffins
It's always springtime with these vibrant, healthy, lively lemon poppy seed muffins! A fun, veggie-packed, gluten-free, vegan breakfast or snack recipe that will leave you feeling happy and bright!
- Yield: 10 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 1 Cup Amaranth Flour
- 1/2 Cup Gluten-Free Oat Flour
- 1/4 Cup Cornmeal
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Meyer Lemons (Juiced, about 1/2 Cup + Zest of 1)
- 1/3 Cup Granulated Erythritol
- 1/2 Cup Sweet Carrot Puree
- 2 TB Poppy Seeds
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/4 Cup Unsweetened Almond Milk
- Glaze:
- 3 TB Confectioners Erythritol
- 1 TB Water
- 1 Tsp Poppy Seeds
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all muffin ingredients and mix well to combine until there are no lumps in the batter.
- Place about 2 tablespoons of batter in each muffin lined muffin mold (about 10 muffins).
- Bake for 25-30 minutes. Remove and let cool
- To make the glaze, simply combine the erythritol, water, and poppy seeds. Mix and drizzle over the top of each muffin.
Nutrition
- Serving Size: 2