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