Ingredients
Scale
Dry Ingredients
-
- 2 tablespoons ground oat flour
- 2 tablespoons gluten-free flour blend (Trader Joe’s and Bob’s Red Mill both work)
- 1 tablespoon coconut palm sugar
- 1 teaspoon honey
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon poppy seeds
Wet Ingredients
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- 1 tablespoon egg whites
- 3 teaspoons Almond Breeze
- 1/2 teaspoon coconut oil
- 1/8 teaspoon lemon extract
Frosting
- 2 tablespoons Greek yogurt, I use full-fat
- 1/2 teaspoon lemon juice
- 1 teaspoon honey
- 1/8 teaspoon poppy seeds
Instructions
For Muffin
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- Place dry ingredients in a medium-size bowl and combine. Then, add in wet ingredients and combine. Transfer into either a paper-lined muffin tin (if baking in oven) or a small ramekin the size of a cupcake tin (spray with coconut oil spray first).
Baking
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- Bake in oven at 350º for 15-17 minutes OR on in microwave on high for 1-minute.
For the Frosting
- Combine all ingredients and top muffin.
- Prep Time: 5 minutes
- Cook Time: 1 minutes
Nutrition
- Calories: 225
- Sugar: 18g
- Fat: 4g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g