Gluten Free Lemon Poppyseed Muffins

Gluten Free Lemon Poppyseed Muffins

Serving size: 8-9 large muffins or ~24 mini muffins

  • Ingredients: 

    • 2 large bananas

    • 2 eggs

    • 1/4 cup organic maple syrup

    • 1 tsp vanilla extract

    • 1/4 cup freshly squeezed lemon juice + 1 Tbsp lemon extract

    • 1/4 cup melted coconut oil

    • 1/2 cup almond flour

    • 2 Tbsp coconut flour

    • 2 tablespoons brown sugar

    • 1 cup gluten free oats

    • 2 Tbsp poppyseed

    • 1 tsp baking soda

    • Pinch of salt


    1. Preheat oven to 325 degrees

    2. In a high powered blender of kitchen aid, add: bananas, eggs, maple syrup, vanilla extract, lemon juice and extract, and melted coconut oil. Mix on medium until well blended.

    3. In a separate bowl, combine: almond and coconut flour, brown sugar, oats, poppyseed, salt and baking soda.

    4. Slowly add dry ingredients into wet, stirring frequently on medium-low speed until well blended.

    5. Spray large or mini muffin tins with non-stick spray.

    6. Bake large muffins for 35-40 minutes. Bake mini muffins for 25-30 minutes.

    7. Let set for 20 minutes before serving.

Make it a meal! These vibrant, zesty muffins are fantastic paired with the BMAB Strawberry Salsa! What a delicious, yummy, and healthy breakfast!

We want to see your yummy creations! After making this recipe be sure to snap a pick and checkin with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;)


Gluten Free Lemon Poppyseed Muffins