gluten-free | dairy-free
+ eggs + honey + plain yogurt + avocado oil + vanilla extract + lemon zest + lemon juice + gluten-free flour + baking powder + baking soda + fine salt + poppy seeds
In a bowl whisk the eggs, honey, yogurt, oil, vanilla, lemon zest, and lemon juice.
Add the gluten-free flour, baking powder, baking soda, and salt. Stir well. Add the poppy seeds and fold in.
Evenly fill 12 muffin wells with the muffin batter. Bake for 16-18 minutes. Let cool in pan for 10 minutes before removing.
For the optional glaze: - lemon juice - powdered sugar - milk of choice
Once cooled, drizzle glaze over muffins (if using). Serve right away or store in a covered container for up to 2 days.
Light and fresh, these Lemon Poppy Seed Muffins make for great breakfast addition! Easily make them ahead for a breakfast meal prep and easy on-the-go breakfasts or snacks.
A delicious muffin made with yogurt and honey and a splash of lemon!