Gluten-Free Lemon Poppyseed Donuts

A few days ago, I posted an Insta story of a batch of GF & SF lemon poppyseed donuts I had just pulled out of the oven and SO many of you reached out asking for the recipe. So, here it is!

You can use this same recipe to make donuts or muffins but donuts are just so much more fun to eat that I usually wind up making them all in the donut tin! I use this Norpro donut tray and this American Made muffin tray. 

I just pop one of these in the toaster while I make my collagen coffee and add a little side of fruit and I’m good to go! We don’t glaze them, since I did this recipe low sugar on purpose, but you can google and find a lemon or blueberry glaze if you wanted to add it.

There are a few substitutions you can make depending on allergies and preferences. You can substitute the flax eggs for regular chicken eggs, the honey for granulated sugar or the coconut oil for melted butter.

Gluten-Free Lemon Poppyseed Donuts (or Muffins)
Prep time: >10 min | Cook Time: 20-23 min
INGREDIENTS

• 1/8 c. melted honey
• 1/2 c. melted coconut oil
• 2 c. gluten-free flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1/4 tsp. salt
• 3 tbsp. poppy seeds
• 3/4 c. dairy-free yogurt
• 2 flax eggs (2 tbsp. ground flaxseed + 6 tbsp. water)
• 2 tsp. pure vanilla extract
• 2 tbsp. almond milk
• Juice of 1 lemon (~ 5 tbsp.)
• Zest from one entire lemon (~ 2 tbsp.)

DIRECTIONS
Pre-heat oven to 400° degrees (Or 325° on convection bake).
Mix all ingredients in a bowl and pour into a greased donut or muffin tray. being careful to not overfill. (I use Spectrum Coconut Oil spray to grease my donut pan).
Bake for 15 then turn pan in oven and bake another 10 minutes (25 total) or until golden brown on top.