Lemon Poppy Seeds Muffins, Vegan & GF
When you crave something sweet - but don't want to spend too much time in the hot kitchen, try these easy fluffy muffins: Refreshing lemon juice, crunchy poppy & chia seeds, together with the lightness of almond flour - make the perfect summer dessert.
Equipment
Ingredients
dry
- 1⅓ cups almond flour
- ⅓ cup potato starch
- ⅓ cup tapioca flour
- ⅓ cup sweet white rice flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
wet
- 10 tbsp un-sweetened plant based milk (half a cup + 2 tbsps)
- ⅔ cup sugar
- ⅓ cup mild oil
- ¼ cup Apple sauce with no added sugar
- 1½- 2 tbsp fresh lemon juice to taste
- zest of one lemon
- 2 tbsp whole poppy seeds
- 1 tbsp chia seeds or extra tbsp of poppy seeds
- 1 tsp pure vanilla extract
- ¼ tsp salt
glaze
- ½ tbsp lemon juice preferably fresh
- ½ tbsp maple syrup or agave syrup
- 1 tbsp granulated sugar optional
Instructions
- Preheat oven to 160 degrees Celsius and line a muffin baking pan with silicone baking cups. (you can grease the pan instead.
Muffins
- put dry ingredients in the bowl and mix with a fork.
- Mix all the wet ingredients in another bowl.
- Gradually add the dry mixture to the wet mixture - and mix gently until blended.
- Transfer to the pan.
- Bake in the center of the oven for 30-40 minutes until a toothpick comes out clean. (Depends on your oven)
- Remove from the oven and let cool on a wire rack. It is important to let the muffins cool completely before removing them from the pan.
Glaze
- In a small bowl mix together lemon juice and maple; Lightly brush the top of the muffins while they are still warm; Sprinkle over sugar granules to taste.
Notes
It can also be made in an English cake pan (I used a 8.9 X 3.7 inch silicone mold); baking time will change accordingly.
Tried this recipe?Let us know how it was!