Lemon Poppyseed Single-Serve Muffin

Gluten-Free

Cooking Time

6 minutes

Difficulty

Easy

Serves Up To

1

Nutrition Facts

Total Fat4.0 g
Cholesterol0 mg
Sodium294.7 mg
Potassium92.1 mg
Total Carbohydrate57.0 g
Dietary Fiber1.6 g
Sugars14.2 g
Protein7.3 g

Directions

  1. Place dry ingredients in a medium-size bowl and combine. Then, add in wet ingredients and combine. Transfer into either a paper-lined muffin tin (if baking in oven) or a small ramekin the size of a cupcake tin (spray with coconut oil spray first).

  2. Bake in oven at 350º for 15-17 minutes OR in microwave on high for 1-minute.

  3. Combine Greek yogurt, lemon juice, honey and poppy seeds and top muffin.

Ingredients

  • 2 tablespoons ground oat flour
  • 2 tablespoons gluten-free flour blend (Trader Joe's and Bob's Red Mill both work)
  • 1 tablespoon coconut palm sugar
  • 1 teaspoon honey
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon poppy seeds
  • 1 tablespoon egg whites
  • 3 teaspoons Almond Breeze Original
  • 1/2 teaspoon coconut oil
  • 1/8 teaspoon lemon extract
  • 2 tablespoons Greek yogurt (I use full-fat)
  • 1/2 teaspoon lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon poppy seeds

Included in this recipe