Gluten-Free Lemon-Poppy Seed Muffins

By: Laura Kopec


1 c       quinoa flour

1 c       almond meal or almond flour

½  c     honey

2 Tsp   baking powder

½ Tsp  sea salt

4          eggs separated

1 c       milk of choice (almond, coconut)

¼ c      coconut oil

1 TB    finely shredded lemon peel (optional)

1 TB    poppy seeds

Juice of 1 large lemon


Preheat oven to 350 degrees F. Grease a muffin tin; set aside. In a large bowl stir together flours, honey, baking powder, and salt. Set aside.

In a small bowl beat egg yolk with a fork. Stir in milk, coconut oil (melt oil if needed), lemon peel, lemon juice (avoid seeds when adding fresh lemon juice), and poppy seeds. In a bowl with a hand blender or with a mix master beat the egg whites until stiff.

Add the wet mixture all at once to flour mixture. Fold in egg whites until evenly blended with the batter.

Spoon batter into muffin tins. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted near center comes out clean.

Cool for 5-10 minutes or until muffins lift out cleanly.