Start the day off right with our gluten-free honey lemon muffins. They’re moist and light, sweet with a slight tang to each bite.
- 3/4 cup brown rice flour
- 3/4 cup sweet sorghum flour
- 1/2 cup tapioca flour
- 1/4 cup ground flax seed
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup coconut sugar or granulated sugar
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 1 large egg (or substitute flax egg)
- 1/4 cup plus 2 Tbsp lemon juice, divided
- 1 cup whole milk or almond milk
- 2 tsp gluten-free pure vanilla extract
- 1/2 cup plain Greek yogurt or plain organic soy yogurt
- 1/3 cup plus 1 Tbsp honey, divided
Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners or grease liberally with cooking spray or coconut oil. Set aside.
In a large mixing bowl, whisk together the dry ingredients (brown rice flour through salt).
In another bowl or using your stand mixer, stir together the melted coconut oil, egg, 1/4 cup lemon juice, milk, vanilla, yogurt, and 1/3 cup honey.
Add the dry ingredients in 3 portions, stirring to combine between each addition.
Scoop muffin batter into liners, filling each cup about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Meanwhile, whisk together the remaining 2 tablespoons of lemon juice 1 tablespoon honey to make the glaze. Drizzle tops of the muffins with the glaze, then remove from the pan to a wire rack to cool.
To make this recipe with gluten, substitute 2 cups all purpose flour for the sorghum, brown rice, and tapioca flours, and eliminate the xanthan gum.
- Category: Muffins
- Method: Baking
- Cuisine: Gluten-Free
Keywords: breakfast, muffins, gluten-free baking, honey, lemon