gluten free lemon poppy seed muffins – 5 smart points

These tasty muffins are perfect for breakfast or a snack. The Greek yogurt not only adds some protein, to helps to make them light and fluffy. Fresh lemon zest and poppy seeds make this a classic combination and they’re topped with sliced almonds to add a little elegance.

Ingredients

1/2 cup oat flour
1/2 cup white rice flour
1/3 cup brown rice flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/4 cup unsweetened applesauce
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 large lemon, zested and juiced
3/4 cup plain Greek yogurt (fat free)
2 Tbsp poppy seeds
2 Tbsp sliced almonds


Instructions

Preheat the oven to 350 degrees F and lightly grease a muffin tin, or line with muffin papers.
In a large bowl, cream together the applesauce, sugar, eggs and vanilla.
Add the lemon zest, lemon juice, and yogurt. Mix until well combined.
Add the flours, salt, baking soda, baking powder. Mix until well combined.
Add the poppyseeds and mix well.
Allow the batter to rest for 10-15 minutes.
Evenly divide the batter into the prepared pan.
Sprinkle the almonds on top.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Gluten free

Number of servings (yield): 12

Culinary tradition: USA (General)

Calories: 132

Fat: 3

Protein: 5


Entire recipe makes 12 servings
Serving size is about 1 muffin
Each serving = 5 Smart Points
PER SERVING: 132 calories; 3g fat;0.5g saturated fat;22g carbohydrates; 10g sugar;5g protein; 1g fiber


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