Home | gluten free lemon poppyseed muffins

gluten free lemon poppyseed muffins

by Heather

Good morning!

Catching up?  Here’s what you may have missed…

thai peanut chicken wrap

my pregnancy recap: week 27

all about the boobs, by bullets

Now onto the new!

Yesterday I did a bit of baking.  Always a great way to spend a Sunday afternoon.  Jacob has requested that we have more snacky foods on hand, and while I’m not going to give into his Costco muffin desires, instead I’ll bake up my own muffins.

In my opinion they’re waaaaayyyyyy tastier too.

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Recently I was in the process of reorganizing my spices, and noticed I was out of poppyseeds.  When did that happen?!  Immediately I knew I needed to pick up some more and bake muffins.

Lemon + poppyseed go so well together so throwing them into a soft gluten free muffin was a no brainer.

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Jacob and I don’t eat a gluten free diet, but if we did need to, I think we’d be fine.  As long as we had these muffins on hand.  The combo of oat flour, brown rice flour and coconut flour is AMAZING.  If you haven’t tried this blueberry vanilla crumb cake, or these mini strawberry muffins with cinnamon streusel topping, or even these blackberry lemon cake donuts… well you’re missing out.  All gluten free and loved by all.

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For this recipe I basically doubled the donut recipe and changed a few things.  No blackberries, yes poppyseeds.  If you made these in regular muffins pans I bet you’d end up with about 10-12 muffins.  But I went big here.  Still, they aren’t as big as those costco muffins.  Those are seriously gigantic.

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Light with a cake like crumble, these muffins really hit the spot.  I hope you enjoy them as much as we did!

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Gluten Free Lemon Poppyseed Muffins
Makes 6 over sized muffins

adapted from Blackberry Lemon Cake Donuts

Ingredients

  • 1 cup oat flour [ground in a blender from oat groats or steel cut oats]
  • 1 + 1/4 cup brown rice flour
  • 2 tbsp coconut flour
  • 6 tbsp canola oil
  • 2/3 cup natural cane sugar
  • 1 tsp sea salt
  • 2 tsp baking powder
  • 2 tbsp poppy seed
  • 4 large eggs
  • 6 tbsp unsweetened applesauce
  • 3/4 cup milk (of choice)
  • 6 tbsp lemon juice
  • 2 tbsp lemon zest
  • 2 tsp vanilla extract

Directions

  1. Preheat your oven to 350 degrees + grease your over sized muffin pan.
  2. In a medium sized bowl mix together the oat flour, brown rice flour, coconut flour, sugar, salt, baking powder + poppyseed.
  3. In a small bowl, whisk together eggs, milk, vanilla extract, oil, lemon juice, lemon zest + applesauce.
  4. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.
  5. With a spoon, transfer the batter to your greased muffin pan leaving a little room at the top.
  6. Bake for 28-30 minutes.
  7. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the muffins should spring back when you press it lightly.
  8. Let them cool in the pan for 5 minutes then turn out onto a cooling rack.

Next time I’ll have to make smaller muffins… it’s hard to stop at half a muffin!

Have you tried your hand at gluten free muffin making before?  Do you have a favorite flour combo?

Heather

 

 

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18 comments

Lindsay @ Running the Windy City March 5, 2012 - 7:52 am

These look great! I just made lemon poppyseed muffins but they weren’t gluten free. Why is the combo of lemon + poppyseed so addicting?

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Lauren March 5, 2012 - 8:03 am

Oh my these look awesome! There is a cafe that i go to that serves lemon poppyseed muffins with their salads and they are to die for. I love the fact that I can try and remake them but GF! Great recipe.

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Erica March 5, 2012 - 9:13 am

I agree! Lemon and poppy seed totally rock together!! These look amazing girl. Those costco muffins are ridiculous huge

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Noelle (@singerinkitchen) March 5, 2012 - 9:59 am

YUM! I have made GF baked goods and I have to say that recipes come out a little more on the moist side. I like!

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Leslie Paquette March 5, 2012 - 12:06 pm

Hi Heather, so happy I found your blog! I’m 14 weeks pregnant and really enjoyed reading through your pregnancy posts. I can’t wait to read them all. It’s nice to read about your experiences with food and fitness throughout your pregnancy so far. Is there a way to subscribe to your posts via email? When I clicked on that option it says it’s not enabled. Thanks, Leslie.

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Get Healthy with Heather March 7, 2012 - 5:34 am

Hi Leslie – so glad you found my blog! Congrats on your pregnancy… time is going to fly by! I added your email to the subscription, so you should receive an email to confirm that that your email address is correct. Let me know if it works and you begin to receive the posts by email. Thanks for stopping by!!

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Leslie Paquette March 8, 2012 - 4:17 pm

Thanks Heather! I got your post in my email today. Can’t wait for more 🙂

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Get Healthy with Heather March 8, 2012 - 9:23 pm

Glad it worked!!

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Jennifer @ Peanut Butter and Peppers March 5, 2012 - 2:43 pm

Great recipe! I too bake on Sundays, it’s my fun day!! Next Sunday, I’m going to make this with the rice flour you gave me. I just have to see if I have poppy seeds.

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Trainer Kjirsten March 5, 2012 - 3:41 pm

Yum, these look great! Thanks for sharing

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Kerry March 5, 2012 - 6:16 pm

Wow! These look wonderful. I love lemon poppyseed muffins, but I’ve never tried making them before. These look so much better and healthier than those gigantic, overly sweetened Costco muffins. I can’t wait to try them!

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Pure2raw Twins March 5, 2012 - 7:06 pm

yum yum!!! love lemon flavored baked goods. our older sisters favorite muffin is a lemon poppyseed! she would love this! we enjoy mixing our gluten free flours up, we like the variety and find each flour to do something different which we like.

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Andrea@WellnessNotes March 5, 2012 - 7:28 pm

I’ve been wanting to make oat flour for a while. Your muffins sound good; they are going on my “list.”

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Lisa@Healthy Diaries March 6, 2012 - 10:16 am

Oh these look SO good Heather! I love lemon poppyseeds muffins not too long ago using all coconut flour and they turned out pretty well!

Now you have me wanting to make more! 🙂

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Jentry Nielsen March 6, 2012 - 1:51 pm

Oh wow these look delicious! Those strawberry muffins sound pretty tasty as well! I just can’t wait to try them all!! haha
Those costco muffins are HUGE and pretty good, but yes I agree I don’t let them in my house either! haha

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Get Healthy with Heather March 8, 2012 - 9:27 am

The strawberry muffins are… Amazing! Try them for sure 🙂

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braxton hicks + pb chocolate chip protein balls | Get Healthy with Heather March 7, 2012 - 6:55 am

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Rachel April 12, 2012 - 11:26 am

I’m making these tonight! I eat gluten free for health reasons.

I don’t do a whole lot of regular baking from scratch. When I first went GF I found an all purpose flour blend that has worked pretty well. It has potato starch, rice flour, tapioca flour, and one other that I can’t think of at the moment.

I just started using coconut flour and coconut oil and so far am really loving it!

Can’t wait to try all the variations of the recipes. Thanks!

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