Lemon Poppyseed Single-Serve Muffin

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  • 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
  • 1 tablespoon egg whites
  • 3 teaspoons Almond Breeze
  • 1/2 teaspoon coconut oil
  • 1/8 teaspoon lemon extract
  • 2 tablespoons Greek yogurt, I use full-fat
  • 1/2 teaspoon lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon poppy seeds


  1. 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).
  2. Bake in oven at 350º for 15-17 minutes OR in microwave on high for 1-minute.
  3. Combine Greek yogurt, lemon juice, honey and poppy seeds and top muffin.

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