Lemon Poppy Seed Muffins (Vegan & Gluten Free)


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If there’s one thing I’ve learned through the process of creating this recipe, it’s that perfection takes patience and persistence.

We made six test batches of these muffins before we achieved a recipe we’re proud of. SIX BATCHES. Do you know how many lemons & poppy seeds dedicated their lives to the perfection of this recipe? Far too many.

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To give you some insight, we didn’t just make 6 different recipes, we made 16 different variations. In two of the test batches, we crafted every single muffin differently, meaning we paired together gluten-free flours in 15 variations until we found the right one. The one that’s moist yet light with a flavor that lingers in the mouth after each bite. The one that every bite leaves you wanting more.

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Even further than that, Kim and I gathered up 3 of our roommates to taste-test every single muffin that emerged from the oven, critiquing all of them in order to discover which one holds a place in all of our hearts.

Moral of the story, if you want something, you probably have to fail 15 times before you succeed. Or 30. Or 100. No matter what, continue on with diligence and you’ll achieve what it is you’re striving for.

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The muffins that you’re seeing here are aromatic with fresh lemon, tender yet not crumbly, sweet enough to satisfy a sweet tooth but not enough to induce a coma, and moist but not gummy. The key to successful gluten free baking is the right flour blend, which we found to be 1 part arrowroot powder, 1 part potato starch, 3 parts sorghum flour, and 3 parts garbanzo bean flour. Arrowroot starch retains moisture, potato starch lends stability, sorghum flour contributes a fine crumb, and garbanzo bean flour adds fluffiness.

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When this mixture comes together with a wet mixture comprised of applesauce, agave, coconut oil, lemon juice, lemon zest, and stevia – alongside baking powder, salt, and poppy seeds – the result is a muffin that will fool any gluten-free vegan pastry hater out there.

Seriously.

We hope you enjoy these lemon poppy seed muffins as much as we do. If you like what your taste buds are tellin’ ya, leave behind a nice rating, share your thoughts with us in the comments, or show us your creations by tagging @noeggsorham on Instagram.

All the best,
Ryan & Kim

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Lemon Poppy Seed Muffins (Vegan & Gluten Free)

  • Servings: 12 muffins
  • Difficulty: Moderate
  • Print

Fragrant, moist, and fluffy lemon poppy seed muffins appropriate for all celiacs, vegans, and omnivores alike. Equality through pastries.

Ingredients

Dry Ingredients:

  • 3/4 c garbanzo bean flour
  • 3/4 c sorghum flour
  • 1/4 c potato starch
  • 1/4 c arrowroot powder
  • 3.5 tbsp poppy seeds
  • 2 tbsp baking powder
  • 1/4 tsp fine sea salt

Wet Ingredients:

  • 3/4 c unsweetened applesauce
  • 3/4 c agave or maple syrup
  • 3 lemons, zested & juiced
  • 3 flax eggs (3 tbsp flax meal + 8 tbsp water)
  • 1/4 c + 2 tbsp melted coconut oil
  • 3/4 tsp liquid stevia extract

Directions

  1. Pre-heat oven to 350° F and set 12 muffin tins with muffin liners.
  2. Prepare flax eggs in a medium mixing bowl. Let sit for 5 minutes.
  3. In a large bowl, throughly whisk together all of the dry ingredients.
  4. To the flax eggs, slowly whisk in melted coconut oil – mixing the coconut oil in first will prevent separation. Once combined, whisk in the rest of the wet ingredients.
  5. Using a wooden spoon, create a well/dip in the center of the dry ingredients, pour in the wet mixture, and stir using spoon (a whisk will clump up). The mixture may be slightly clumpy – that’s okay.
  6. Add muffin batter to tins using a 1/3 c measuring utensil. Muffin batter should come up a little more than 3/4 of the way up the sides.
  7. Bake in prepped oven for 25-32 minutes, or until the edges are firm yet the center remains slightly jiggly. Cool in tins for 10 minutes then remove to a cooling rack or plate until completely cool.
  8. Store in an airtight container or sealable plastic bag for up to three days… if they last that long.

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