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.

The mission for these muffins was a healthy to go breakfast, and the request came from a woman who doesn't have a lot of time on her hands, is a go go go kind of person, and consistently feels stressed.  Adrenal stress issues have been very much a consideration as of late.  

She obviously needed good healthy carbs alongside healthy protein.  I also want to support her adrenal glands( you might also love this recipe if you're boosting adrenals yourself) and give her some heart health to combat the stressors in her life.  (not to mention the lifestyle change counseling we added as well)

In the meantime, what resulted was a fantastically healthy, protein rich and heart healthy breakfast that's easy to freeze and then grab and go.

3//4 c gf sourdough starter

1 tsp baking powder

2 tsp baking soda

1 tsp baking powder

/4 tsp salt

1 tsp vanilla

1/4 c almond flour

1/3 c 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 c of lemon juice.  Just leave it set in the fridge.

In the morning add:

2 eggs

1/4 c xylitol or agave

1 Tbsp lemon zest

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

1 Tbsp 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.

You may want to check out our other recipes using sourdough here.

If you're having trouble with digestion, these articles may be useful for you:

Digestion Help From a Little Known Seed

How I Healed, Balanced, and Restored My Gut

Feel Better Digestion BY TONIGHT!

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