Lemon Poppyseed Muffins! GF/DF

We can't get enough of these muffins! They really knocked it out of the park for us. I was looking for something different-- part treat and part protein to put in the little one's lunchbox and, to snack on ourselves! 

I've been using our pancake mix as a gluten free cup-for-cup replacement for baking recipes and it works great. I've put that as an option in the recipe. Hope you enjoy it as much as we have!

The Best Lemon Poppyseed Muffins

1/2 cup sugar or sugar substitute

1/3 cup neutral oil 

Zest of one (organic or homegrown preferred) lemon

1/2 cup plain yoghurt of any kind (I used Raglan Coconut Yoghurt)

1/4 cup fresh lemon juice 

1 egg

1 1/4 cup gluten free flour

1 cup almond flour (or combine for 2 1/4 cups Yum pancake mix)

1 tsp vanilla

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 T poppy seeds

1. Preheat oven to 170degrees and line muffin pan with 10
2. Whisk sugar, oil, zest, yoghurt, juice, and egg in a bowl.
3. Add flours, baking powder, baking soda, salt, and poppy seeds. Mix well.
4. Place in lined muffin tins and bake for 20 minutes

Enjoy!!