Mini Lemon Poppy Muffins

The following is a recipe for Lemon Poppy Muffins that I adapted from a regular muffin recipe, replacing the flour and sugar with oat flour and honey. If you use "uncontaminated" oat flour (i.e. without any trace of gluten) and baking powder, this can be a gluten-free recipe. Make sure to use a mild honey so that the aromas don't overwhelm the light citrus fragrance. This can also work well with lime instead of lemons.

You can make these as regular-sized muffins, but personally I like mini muffins because they're bite-sized and cute. [AP: This is an Option #2 recipe.]

Mini Lemon Poppy Muffins
Makes 24

½ cup oat flour
1 Tbsp baking powder
¼ tsp baking soda
pinch sea salt
3 eggs
¼ cup honey
¼ cup light olive oil
1 Tbsp lemon (or lime) zest
1 Tbsp lemon (or lime) juice (optional)
1 Tbsp poppy seeds

1. Preheat the oven to 350°F.
   
2. In a large bowl, combine the oat flour, baking powder, baking soda and salt.
3. In a smaller bowl, whisk together the eggs, honey, olive oil, citrus zest and juice (optional).
4. Add the wet mixture to the dry and mix together until a smooth batter forms.
5. Stir in the poppy seeds.
6. Fill the muffin cups until slightly below the rim.
7. Bake in the oven for 8-10 min or until puffed up and golden.