Fluffy Low FODMAP Lemon Poppy Seed Muffins
You don't need to be a great baker to make these gluten-free lemon poppy seed muffins. With zesty lemon and extra protein from added skyr yogurt, these muffins are fluffy and full of flavour. Plus, they are oh-so-easy to make! Perfect for a quick afternoon snack or a grab-and-go breakfast.
Servings: 12 muffins
Ingredients
Dry Ingredients
- 2 cups gluten free all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ cup white sugar
- ¼ tsp salt
- 1 tsp lemon zest
- 2 tbsp poppy seeds
Wet Ingredients
- 3 eggs
- 1 cup Skyr yogurt or other lactose-free yogurt
- ½ cup unsalted butter room temperature
- juice of one lemon approximately 3 tablespoons
Instructions
- Preheat oven to 350℉. Add muffin liners to a 12-cup muffin pan.
- Mix all dry ingredients in a large mixing bowl until well combined.
- In another mixing bowl, crack the eggs. Whisk until well beaten. Then, add the remaining wet ingredients (yogurt, butter, and lemon juice). Whisk until smooth.
- Gradually pour the wet ingredient mixture into the dry ingredients, stirring to combine as you do. Mix until a batter has just formed, but do not over-mix.
- Pour or scoop the batter into the lined muffin pan, filling each cup about 3/4 full. Allow the batter to settle - I like to give my muffin pan a gentle tap on the counter to flatten the batter into each muffin cup. Optional step: Add a sprinkle of white sugar on the top of each muffin.
- Bake the muffins in the preheated oven for 20 minutes. Remove from the oven and allow the muffins to cool for a few minutes in the pan before removing them. Serve warm or cool. Enjoy!