Lemon Poppy Seed Muffins (Gluten Free + No refined sugar)

Name: Lemon Poppy Seed Muffins (Gluten Free + No refined sugar)
Ingredients: 2 large eggs; ½ cup honey; ¾ cup plain yogurt (substitute non-dairy yogurt, for dairy-free; May also use sour cream); ¼ cup avocado oil (or other light-tasting oil); 1 tablespoon pure vanilla extract; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 2 ¼ cups 1:1 gluten-free flour (311g; we recommend Bob’s Red Mill 1:1 Gluten-Free Baking Flour or King Arthur Measure-for-Measure); 2 ½ teaspoons baking powder; 1 teaspoon baking soda; ¼ teaspoon fine salt; 1 ½ tablespoons poppy seeds; 1 medium lemon, juiced and zested; ¼ cup powdered sugar; 1-2 tablespoons milk of choice (use non-dairy milk for dairy-free)

"Irresistibly light and tender, these honey-sweetened Gluten-Free Lemon Poppy Seed Muffins are the ultimate breakfast treat. Makes 12 muffins...."

INGREDIENTS

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2 large eggs

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½ cup honey

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¾ cup plain yogurt (substitute non-dairy yogurt, for dairy-free; May also use sour cream)

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¼ cup avocado oil (or other light-tasting oil)

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1 tablespoon pure vanilla extract

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1 tablespoon lemon zest

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2 tablespoons lemon juice

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2 ¼ cups 1:1 gluten-free flour (311g; we recommend Bob’s Red Mill 1:1 Gluten-Free Baking Flour or King Arthur Measure-for-Measure)

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2 ½ teaspoons baking powder

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1 teaspoon baking soda

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¼ teaspoon fine salt

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1 ½ tablespoons poppy seeds

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1 medium lemon, juiced and zested

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¼ cup powdered sugar

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1-2 tablespoons milk of choice (use non-dairy milk for dairy-free)

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