Lemon Poppy Seed Muffins
The best lemon poppy seed muffins just so happen to also be grain free, gluten free and vegan!
- 2 flax eggs 2 tbsp ground flax seed, 5 tbsp water
- 3/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1/4 cup fresh lemon juice
- 1 Tbsp lemon zest
- 1 tsp lemon extract
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1 1/2 cup almond flour
- 1/4 cup cassava flour
- 1/4 cup coconut flour
- 1 Tbsp poppy seeds
Preheat oven to 375 degrees F .
Paper line your muffin tin.
Prepare your flax egg by mixing the flax and water and let sit for 5 minutes.
In a medium large bowl add applesauce, almond milk, maple syrup, lemon juice, zest, oil, baking soda, salt and whisk until it foams up. It will foam up because the lemon juice will react with the baking soda.
Add the almond meal, cassava and coconut flour, and stir until just combined, being careful not to over-mix. Fold in the poppy seeds.
Divide batter between muffin tins filling tin all the way full (if you have less than 12 muffins that's okay).
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
A note about grain free and gluten free flours. Straight out of the oven all grain free/gluten free flours tend to be a little gummy. Let your muffins rest for several hours before eating. I find the next day my breads and muffins are even better!