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Overhead centered shot of low FODMAP lemon poppy seed muffins

Low Fodmap Lemon Poppy Seed Muffins


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 1x

Description

Filled with fresh citrusy flavor, these Low FODMAP Lemon Poppy Seed Muffins are a scrumptious way to enjoy a sweet treat!


Scale

Ingredients

  • 1 ¾ cup Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup sugar
  • 2 Tbsp. poppy seeds
  • Zest and juice of 1 lemon
  • ½ cup low FODMAP milk
  • 3 large eggs
  • ⅔ cup extra light tasting olive oil (or other oil)

Instructions

  1. Preheat oven to 350°F. Grease or line a muffin tin.
  2. In a medium bowl, mix together flour, baking powder, baking soda, salt, sugar, poppy seeds and zest. Set aside.
  3. In a large bowl, whisk together lemon juice, milk, eggs and olive oil. Add dry ingredients and stir until just mixed. Spoon into muffin cups.
  4. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Serve.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American