Noni’s Gluten Free Lemon Muffins
These delicious gluten free lemon muffins are also dairy and gum free. They are a staple in my household. I always make sure there’s a freshly baked batch on the counter or some in the freezer ready to thaw and eat. These sweet and tangy muffins are energizing in the morning for breakfast or perfect in the afternoon with a nice cup of herbal tea.
For this recipe, I recommend not substituting out Noni’s Gluten Free Flour Blend. The nutty mix goes perfectly with the freshness of the lemon and it has been formulated so that baking gums (xanthan gum or guar gum) and dairy is not needed to turn this lemony batter into rich fluffy muffins.
Recipe Tips & Tricks:
To make Noni’s Gluten Free Flour blend a food processor is recommended. If you do not have a food processor, then a whisk or flour sifter will also do the trick to blend all the flours together.
Fresh lemon juice is best. For a sweeter less tangy muffin try using meyer lemons when in season.
If fresh lemons are not available, I use Real Lemon, 100% juice as a substitute.
This recipe calls for vanilla and lemon powder. Extracts can be used instead. To do so, simply put the extracts in the measuring cup with the juice being used.
This recipe can be made with orange juice and Pure Orange powder instead of lemon.
These muffins freeze really well. I individually plastic wrap each muffin before placing in the freezer. To thaw, take out of the freezer an 30-40 mins ahead or you can “time defrost” on your microwave in increments of 15 secs till you get the desired temperature.
Noni's Gluten Free Lemon Muffins
Equipment
- Food Processor
- Measuring Cups
- Measuring Spoons
- Stand/ Hand Mixer
- Cupcake pan (large)
- Cupcake liners (large)
- Cake Tester
Ingredients
Noni’s Flour Blend:
- ½ cup Almond Flour
- ½ cup Millet Flour
- ½ cup Brown Rice flour
- ½ cup Potato Starch
- ½ cup Tapioca Starch/Flour
Dry Ingredients
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp of *vanilla powder
- 1 tsp of *pure lemon powder
- 1 1/2 cup of sugar
Wet Ingredients
- 1/2 cup of oil
- 3 eggs
- 1 cup of lemon juice
- 1 Tbsp lemon zest optional
Instructions
- Turn the oven on to 350°F.
- Prep muffin pan with cupcake liners.
- Use a food processor to blend Noni’s Flour Blend together. About 1-2 minute.
- Pour the flour blend into the mixer bowl. Add the salt, baking powder, baking soda, dry vanilla powder, lemon powder and sugar. Briefly mix on low to blend.
- Whisk eggs and oil together.
- Turn the mixer on to the lowest speed. Add the whisked egg and oil.
- Slowly add the lemon juice.
- Increase the speed and blend the batter well, scraping down sides.
- Fill cupcake liners two thirds.
Notes
- Lemon juice is best if fresh, however, I use Real Lemon, 100% juice when I don’t have fresh lemons.
- If you prefer using vanilla and lemon extract, simply put the extracts in the measuring cup with the juice being used.
- This recipe can be made with orange juice and Pure Orange powder instead of lemon.
- These muffins freeze really well. Enjoy!
Mother-Daughter Duo
Our family has a long history of food allergies, Celiac and Hashimoto’s disease. For the last 10+ years, we have lived a gluten-free lifestyle and have spent that time developing tasty gluten-free and other modified dishes and treats without the compromise. We are excited to share our recipes, tips, and tricks to make gluten-free living a delicious experience.
Mother-Daughter Duo
Our family has a long history of food allergies, Celiac and Hashimoto’s disease. For the last 10+ years, we have lived a gluten-free lifestyle and have spent that time developing tasty gluten-free and other modified dishes and treats without the compromise. We are excited to share our recipes, tips, and tricks to make gluten-free living a delicious experience.
