Lots and lots of mini muffins! Lemon Poppyseed muffin recipe…

What says love more then making mini muffins with your family?! (And eating them too!) They’re fun, whimsical, and delicious. And the flavor options are limitless. You can frost them, glaze them, or leave them ‘topless’. You can fill them with yumminess or leave them vanilla or chocolate for a more classic version. You can also color them with plant-based food coloring.

Simply Paleo Muffin & Cupcake Baking Mix will make 1 dozen regular-sized muffins or cupcakes and 2 dozen mini muffins! Whether you bake them for your family or an upcoming celebration, enjoy! I wish you good health in the coming season and lots of fun in your healthy kitchen. 

Print Recipe

Lemon Poppyseed Mini Muffins (gluten-free & paleo)

These mini muffins are deliciously moist and so much fun for any occasion whether it be a celebratory event or just a yummy school snack for your kiddos!

Servings

Ingredients

• 1 bag Simply Paleo Muffin & Cupcake Baking Mix
• 2 tbs poppy seeds
• 2 eggs
• 1/2 cup olive oil
• 1/2 cup unsweetened hemp milk or other milk substitute
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• 1 lemon zested and juiced
• 1 tsp lemon extract or lemon culinary essential oil optional
• 1 mashed small bananas

Servings Ingredients 1 bag Simply Paleo Muffin & Cupcake Baking Mix 2 tbs poppy seeds 2 eggs 1/2 cup olive oil 1/2 cup unsweetened hemp milk or other milk substitute 1/2 cup maple syrup 2 tsp vanilla extract 1 lemon zested and juiced 1 tsp lemon extract or lemon culinary essential oil optional 1 mashed small bananas

Instructions

1. Preheat oven to 350 degrees F. Grease or insert baking cups into mini muffin tray. (Should be enough batter for 36 or more mini muffins!)
2. Add baking mix, poppyseeds and zest of lemon to large bowl or bowl of electric mixer and mix until fully incorporated.
3. In separate bowl, add all liquid ingredients including mashed banana and whisk until smooth.
4. Pour liquid mixture into dry mix and mix well until smooth.
5. Using small scooper or tablespoon, add batter to muffin tray in equal proportions. (If you have too much batter for tray, just save batter in covered bowl in fridge until 1 tray is cooled and ready to use.)
6. Bake at 350 degrees F for 15-20 minutes until golden brown on top and tooth pick test comes out clean.
7. Let mini muffins cool in tray and then on cooling rack until cooled. (Paper baking cups comes off easier when mini muffins are cooled!)
8. Enjoy mini muffins 'topless' or top with your favorite glaze!

Recipe Notes

Using the Simply Paleo Muffin & Cupcake Baking mix, these mini muffins can be changed up in a myriad of different flavors! Whether you choose blueberry/banana. or chocolate chip, or cranberry/walnut, there are so many options! It is pretty easy to split the batter into two and add different flavor ingredients to each half to create two different flavors.