Gluten-Free Lemon Poppyseed Muffins

Gluten-Free Lemon Poppyseed Muffins
Ingredients:
ďż˝ 1 1/2 cups gluten-free all-purpose flour

ďż˝ 1/2 cup almond flour

ďż˝ 1 teaspoon baking powder

ďż˝ 1/2 teaspoon baking soda

ďż˝ 1/4 teaspoon salt

ďż˝ 2 tablespoons poppy seeds

ďż˝ 1/2 cup granulated sugar

ďż˝ 1/4 cup coconut oil, melted

ďż˝ 2 large eggs

ďż˝ 1/2 cup plain Greek yogurt (or dairy-free yogurt)

ďż˝ 1/4 cup milk (dairy or non-dairy)

ďż˝ 1/4 cup fresh lemon juice

ďż˝ 1 tablespoon lemon zest

ďż˝ 1 teaspoon vanilla extract

Instructions:
1.
Preheat Oven:
� Preheat your oven to 350�F (175�C). Line a muffin tin with paper liners or grease it lightly.
2.
Mix Dry Ingredients:
ďż˝ In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and poppy seeds.
3.
Mix Wet Ingredients:
ďż˝ In another bowl, whisk together the sugar, melted coconut oil, eggs, yogurt, milk, lemon juice, lemon zest, and vanilla extract until well combined.
4.
Combine Ingredients:
ďż˝ Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5.
Fill Muffin Tin:
ďż˝ Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6.
Bake:
ďż˝ Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

ďż˝ Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.