Go Back Email Link
Gluten Free, Egg Free, Top 8 Free Lemon Poppy Muffins by The Allergy Chef

Gluten Free Lemon Poppy Muffin (Vegan, Top 8 Free)

Print Ingredients

Use Cmd/Ctrl + P to print everything.

Pin Recipe Add to Your Recipe Lists/Collection

Ingredients

Flax Gel/Egg

Part 1

  • 130 g Organic Maple Sugar
  • 60 g Brown Rice Flour, superfine
  • 60 g Sorghum Flour, superfine
  • 40 g Organic GF PP Oat Flour, glutenfreeoats.com OR Tiger Nut Flour (tuber, NOT a nut)
  • 30 g Arrowroot
  • 6 g Organic Lemon Zest (1 TBSP) heaping spoon
  • 4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt

Part 2

  • 120 mL Milk of Choice (4 ounces)
  • 2 tsp Organic Lemon Juice fresh or jar

Part 3

  • 120 mL Organic Extra Virgin Olive Oil (4 ounces)
  • 1 TBSP Organic Vanilla Extract

Part 4

  • 85 mL Hot Water (3 ounces)

Part 5

  • 2 - 3 tsp Organic Poppy Seeds I used 8g/2 tsp

Post-Bake

  • Organic Lemon Oil for Brushing
Tried this recipe?Let us know how it was!