There’s a gluten-free and vegan bakery in Toronto, called Bunner’s. They are famous for their cinnamon buns, and I’ve been dying to go visit to try them. My personal trainer, Neil, really loves their cinnamon buns, and was trying to get me to go for a long bike ride with the temptation of gluten-free cinnamon buns at the end (yup, he knows what motivates me). So I vowed I wouldn’t visit Bunner’s until I could get there under my own steam. Well… Bunner’s is 10.4k from my house, and I’m working on running 10k. So guess what I did?
Yup. A 10.4k run to Bunner’s. Complete with the lovely Nicole meeting me there to enjoy a savoury + a sweet treat.
So knowing that I had a date with Nicole PLUS a cinnamon bun tempting me all the way to Bunner’s, off I went for a run. And it was SO worth it. Nicole and I grabbed our treats, and walked down to High Park to enjoy them. We both grabbed a Chickpea Curry Pocket, and a cinnamon bun. And they were the best treats ever.
Which of course meant that I needed Bunner’s own cookbook — the Bunner’s Bake Shop Cookbook — for my very own.
So this morning, I thought it was muffin time, and chose the Lemon Poppyseed muffins. The Bunner’s team recommends using Bob’s Red Mill Gluten Free All-Purpose Baking Flour — “a blend of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour”. They also use xanthan gum in most of their recipes, which I choose not to use in my kitchen, so I thought I’d make some adjustments.
So in went an egg and some ground chia seeds, out went the xanthan gum, and after a few other swaps and additions I came up with these gluten-free and dairy-free muffins.
I was worried that they’d be crumbly without the xanthan gum, but they weren’t at all — just lovely and soft and lemony.
To make them extra pretty, I used parchment paper instead of cupcake liners. All you have to do is cut 5″ squares out of the parchment, and press the squares into the muffin tins. Wherever the parchment starts to fold, you can crease crisply, and they sit so nicely in the cups when filled with batter. Enjoy!
Lemon Coconut Poppyseed Gluten-Free Muffins
Inspired by the Lemon Poppyseed Muffins from the Bunner’s Bake Shop Cookbook; Makes 12 muffins
- 1/2 cup raw cane sugar
- zest of 1 lemon
- 2 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
- 1 Tablespoon baking powder
- 1 Tablespoon ground chia seeds
- 1/2 teaspoon sea salt
- 3/4 cup rice milk
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla
- 1 egg, beaten
- 1/3 cup poppy seeds
- 1/3 cup toasted coconut flakes (+ 2 Tablespoons for decorating)
Preheat oven to 400F.
In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar. Add the rest of the dry ingredients: flour, baking powder, chia seeds, and sea salt. Whisk the Dry Ingredients together.
In a separate bowl, combine the Wet Ingredients: rice milk, the melted coconut oil, vanilla, and the beaten egg.
Add the wet mixture to the dry mixture, and combine thoroughly with a spatula. Stir in the Mix-Ins: poppy seeds, and coconut flakes.
Let the muffin batter sit for 10 minutes.
While the batter rests, line your muffin tin with cupcake liners or 5″ squares of parchment paper.
After the batter has rested, pour it into the lined muffin tin, and fill each cup to 2/3-full. Sprinkle with the extra toasted coconut.
Bake at 400F for 25 minutes, until a toothpick inserted into the centre comes out clean. Let rest in the muffin tin for 5 minutes, then let cool on a wire rack.