Mini Poppy Seed Muffins (Gluten-Free and Dairy-Free)

It’s unofficially shower season. Whether it’s a graduation shower, bridal shower or a baby shower it seems to be the season for celebrating. Be it brunch or drinks & apps or something more, this months Recipe Redux is here to help you prepare.

I have made these poppy seed muffins for countless showers and they are always a hit. I wanted to test out a new recipe to make these little bites of goodness gluten-free. These muffins are soft and fluffy, slightly sweet with just a touch of lemon flavor. Speckled throughout are tiny, poppy seeds to add a little crunch.

Besides the fact that mini muffins are just downright cute, they’re also great for snacking. Their bite-sized form makes a wonderful addition among a spread of other foods.

I feel like the true test to many of my baking attempts is whether or not my kids will eat whatever it is I make. I’m happy to report these muffins stood the test, and I didn’t think I could photograph them in time before their tiny hands had grabbed them all.

I kept these poppy seeds muffins simple but if you want to add a little more pizzazz make my strawberry butter to go with them. Your guest will go crazy for this sweet and creamy addition.

Mini Poppy Seed Muffins (Gluten-Free and Dairy-Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 36 mini muffins
Ingredients
  • 2½ cups gluten-free All- Purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup coconut sugar
  • 2 tablespoons poppy seeds
  • 1 cup almond milk
  • 2 eggs, whisked
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • zest from two lemons
Directions
  1. Preheat oven to 350 degrees and grease a muffin pan. Set aside
  2. In a large bowl, mix together the eggs, almond milk, olive oil and lemon juice.
  3. In a separate bowl combine flour, baking powder, baking soda, salt, coconut sugar, poppy seeds, and lemon zest. Stir to combine.
  4. Pour the dry mix in to the wet. Stir to combine. Pour batter ¾ full in the muffin tins and bake for 10 mins. Allow them to cool for 5 min. before removing from the pan.

 

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By | 2019-05-21T14:31:38+00:00 May 21st, 2019|breads/muffins, Dairy & Soy Free Bread/Muffin|1 Comment

One Comment

  1. mimosa moms nutrition May 21, 2019 at 8:06 pm

    love a mini muffin! especially with a hint of lemon:)

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