Lemon Poppyseed Muffins - Gluten Free and Healthy

Again with the muffins!  Yes, I could own a muffin shop.  Muffins are fun; and if they are made right, they are a complete healthy meal in one!  Plus you can have one easy base, and then add anything else that you want to it. 

This is also part of my series on sourdough, because you simply cannot have health if you don't have a healthy gut.  Since bread products are already such a staple in many lives, it would make sense to make them as healthy as possible and try that before moving to the more challenging gluten or grain-free diet.

 

3/4 cup gluten-free sourdough starter

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla

1/4 cup almond flour

1/3 cup gluten free flour

Rest overnight or 8 hours, covered.

Also overnight, steep leaves of chamomile (you can even do this with a ready made tea bag of dried chamomile) in the 1/2 cup of lemon juice.  Just leave it set in the fridge.

In the morning add:

2 eggs

1/4 cup xylitol or agave

1 Tablespoon lemon zest

1/2 cup lemon juice, with the chamomile leaves strained

1 Tablespoon lemon poppyseeds

All you have to do is mix the overnight mixture with the morning mixture, pour into muffin tins 3/4 full and bake at 375°.  It takes about 20 minutes until they are a beautiful golden brown.

Not a fan of poppyseeds?  Simply remove them and add frozen blueberries instead (as I did in the picture)

The muffins are easy to store in the freezer and remove one at a time for a grab and go breakfast.