Mini Poppy Seed Muffins (Gluten-Free and Dairy-Free)
Author: Allie
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
  • 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
  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.
Recipe by Key Ingredients at