Vegan Lemon Poppy Seed Muffins
Ingredients
Dry Ingredients
-
2
cups
oat flour
-
¾
cup
fine grain almond flour
-
1 ¼
cup
cane sugar
-
1
tablespoon
baking powder
-
½
teaspoon
sea salt
-
¼
cup
poppyseeds
Wet Ingredients
-
¾
cup
light coconut milk
-
¾
cup
lemon juice
-
½
cup
unsweetened apple sauce
-
1
tablespoon
vanilla extract
-
2
tablespoons
lemon zest
Optional Icing
-
½
cup
powdered sugar
-
1
tablespoon
lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Mix all dry ingredients except for the poppy seeds in a large bowl.
- Create a well in the center and add the coconut milk, lemon juice, and apple sauce.
- Whisk until smooth and combined.
- Fold in the lemon zest and poppy seeds.
- Fill muffin tins lined with baking cups.
- Bake for 23-25 minutes, checking at 20 minutes.
- Allow to cool in the tins before transferring to a cooling rack.
- Top with icing if desired and serve.
Nutrition Facts (estimated)
Servings
12
Calories
254
Total fat
7g
Total carbohydrates
44g
Total protein
5g
Sodium
103mg
Cholesterol
0mg
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