Sugar Free Gluten Free Lemon Poppy Seed Muffins

April 25, 2014

Enjoy a healthy take on a favourite classic treat - sugar free gluten free lemon poppy seed muffins.

The poppy seeds provide a slight crunch which is a satisfying contrast in these lemony, light and moist muffins.

Prep Time: 20 minutes
Cook time: 25 minutes
Yield: 12 muffins

Ingredients:

1 cup brown rice flour
3/4 cup quinoa flour
1/4 cup tapioca flour (also called tapioca starch)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 cup plain, unsweetened yogurt
1 cup unsweetened applesauce
2 eggs
1/3 cup vegetable oil
Finely grated zest of 2 lemons
1/4 cup lemon juice

Directions:

Preheat the oven to 350 F. Grease a muffin pan or line with paper liners.

In a large bowl, whisk together the brown rice flour, quinoa flour, tapioca starch, baking powder, baking soda, salt and poppy seeds.

In medium bowl, whisk together the yogurt, applesauce, eggs, oil, lemon zest and lemon juice until all ingredients are blended.

Add the wet ingredients to the flour mixture and stir until evenly moistened.

Pour the batter into the muffin cups and bake for 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

Let cool for about 5 minutes in the pan then transfer to wire rack.

Adapted from: Lemon Poppy Seed Muffins from About.com American Food.

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Recipe Sweetness

Sweet Smart recipes offer 2 sweetness levels:

1. Mildly Sweet
For those looking to enjoy baked treats with low sugar content. Recipes are designed to:

Minimize potential blood sugar spikes
Reduce cravings for sweets

2. Sweeter Option
For those who want a bit more sweetness in their baked goods, but are still looking for a lower sugar option.

These recipes are not meant to replicate traditional recipes, they are meant to provide a less sweet alternative.

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