Superfood Lemon Poppy Seed Muffin (Gluten Free-Mmm)

Name: Superfood Lemon Poppy Seed Muffin (Gluten Free-Mmm)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Softening the Oats; 1/4 cup oats (gluten free); 1/2 cup skim milk; 1 -2 tablespoon dried gogi berries; 1 teaspoon vanilla extract; Dry Mix (make ahead); 1 tablespoon amaranth flour; 1 tablespoon teff flour; 1 tablespoon millet; 1 1/2 tablespoons quinoa flour; 1 1/2 tablespoons buckwheat flour; 1 tablespoon brown rice flour; 2 tablespoons garbanzo bean flour (with fava if available); 1 tablespoon sweet white sorghum flour; 1 1/2 teaspoons tapioca flour (tapioca starch is the same thing); 1 1/2 teaspoons cornstarch; 1 tablespoon chia seeds; 1 tablespoon poppy seed; 1 1/2 teaspoons maca, powder; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 teaspoons honey; pure maple syrup; Wet ingredients; 3/4 cup mashed banana (1.5 large ripe bananas); 2 egg whites (or 1 egg); 2 tablespoons lemon juice; Toppings; flaked coconut and gogi berries

Servings: persons

Softening the Oats
1/4 cup oats (gluten free)
1/2 cup skim milk
1 -2 tablespoon dried gogi berries
1 teaspoon vanilla extract
Dry Mix (make ahead)
1 tablespoon amaranth flour
1 tablespoon teff flour
1 tablespoon millet
1 1/2 tablespoons quinoa flour
1 1/2 tablespoons buckwheat flour
1 tablespoon brown rice flour
2 tablespoons garbanzo bean flour (with fava if available)
1 tablespoon sweet white sorghum flour
1 1/2 teaspoons tapioca flour (tapioca starch is the same thing)
1 1/2 teaspoons cornstarch
1 tablespoon chia seeds
1 tablespoon poppy seed
1 1/2 teaspoons maca, powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons honey
pure maple syrup
Wet ingredients
3/4 cup mashed banana (1.5 large ripe bananas)
2 egg whites (or 1 egg)
2 tablespoons lemon juice
Toppings
flaked coconut and gogi berries

1
["Choose one of the following options to soften the oats. OVERNIGHT OPTION: In a small container, combine the oats, gogi berries, milk and vanilla. Cover and let soak overnight in the refrigerator. QUICK OPTION: In a 1.5 cup or larger microwave safe container, combine oats, milk and vanilla and microwave on high for 1 minute to soften the oats.", "Combine dry ingredients in a small bowl and blend together with a wire whisk.", "Mash the bananas in a medium bowl with a fork. Add egg whites and the softened oats mixture and stir together. (If the oats are hot from the microwave, stir quickly so they don't cook the eggs).", "Pour the dry mix on top of the banana mixture and stir until powder is mixed in completely.", "Divide the batter evenly into 6 small tea cups or for larger muffins use three 8oz ramekins (NOTE: Batter should never fill its container more than half full or it will bubble over while cooking).", "Top each one with a sprinkling of coconut and/or dried gogi berries if desired.", "Put all containers in the microwave together with at 1-2"" space in between and microwave on high for 3 to 5 minutes or just until center is dry to the touch (see microwave tips below to determine cook time).", "Carefully remove containers from microwave using oven mitts. Flip over with the serving plate or your hand underneath (ready to catch) and shake muffins lightly side to side and up and down and the muffin should drop right out! Flip so it is right side up and let cool.", "Serve warm, or store in covered containers in the fridge for up to a week (cool muffin completely before storing to prevent soggy bottoms).", "MICROWAVING TIPS: After 3 minutes of baking in the microwave, the muffins should have doubled in height and should be bubbling at the center and possibly the edges. When bubbling stops and centers look dry, stop the microwave and quickly tap the center with your finger. If the batter sticks to your finger, put them back in microwave for another 15-30 seconds and then check again. Repeat until the batter is dry and doesn't stick. NOTE: Cook time will be reduced if the oats and milk were already hot from the microwave when you mixed the batter."]

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Softening the Oats, 1/4 cup oats (gluten free), 1/2 cup skim milk, 1 -2 tablespoon dried gogi berries, and more.

Yes, Superfood Lemon Poppy Seed Muffin (Gluten Free-Mmm) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!