Gluten Free Lemon Poppyseed Muffins
Serving size: 8-9 large muffins or ~24 mini muffins
2 large bananas
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
Preheat oven to 325 degrees
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.
In a separate bowl, combine: almond and coconut flour, brown sugar, oats, poppyseed, salt and baking soda.
Slowly add dry ingredients into wet, stirring frequently on medium-low speed until well blended.
Spray large or mini muffin tins with non-stick spray.
Bake large muffins for 35-40 minutes. Bake mini muffins for 25-30 minutes.
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! ;)