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gluten free poppy seed muffins

Healthier Gluten Free Poppy Seed Muffins

A lighter take on classic poppy seed muffins, made with honey, Greek yogurt and rice semolina, finished with a chocolate drizzle.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 15 minutes
Total Time 45 minutes
Servings: 16 muffins
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method

Ingredients
  

  • 150 ml honey 10 tbsp
  • 150 g gluten free flour blend (such as Schar Mix B or Mix C) about 1 cup
  • 150 ml Greek yogurt 2/3 cup
  • 50 ml plant based milk about 3 1/2 tbsp
  • 100 g generous fine rice semolina about 1/2 cup
  • 50 g poppy seeds 1/3 cup
  • 5 g baking powder 1 tsp
  • 50 ml coconut oil, melted about 3 1/2 tbsp
  • 50 g chocolate, for topping, melted 1.75 oz

Equipment

  • 1 Mixing bowl
  • Whisk or spoon
  • 16 Muffin tin(s)
  • 16 Muffin liners
  • 1 Small saucepan or microwave-safe bowl for melting chocolate

Method
 

  1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine the gluten free flour blend, rice semolina, poppy seeds and baking powder.
  3. Add the honey, Greek yogurt, plant based milk and melted coconut oil, and mix until the batter is smooth and even.
  4. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
  5. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
  6. Let the muffins cool completely.
  7. Melt the chocolate and drizzle it over the cooled muffins.