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Lemon Poppy Seed Muffin

Vegan and Gluten Free Lemon Poppyseed Muffin Recipe:

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Ingredients:

2 Flax Eggs
1 Tbsp Lemon Zest
1 Tsp Lemon Oil
1 Tsp Vanilla Extract
2/3 Cup Coconut Sugar
1/8 Tsp Cinnamon
1/4 Cup Poppyseed’s
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tbsp Lemon Juice
1/4 Tsp Pink Salt
1 Cup Vanilla Oat Mylk
1/3 Cup Melted Coconut Oil
2 Tbsp Vanilla Coconut Yogurt
2 1/4 Cup GF Oat Flour

Directions:

1. Preheat oven to 350 D F and grease a muffin pan or line with muffin cups
2. Prepare flax eggs and vegan buttermylk (whisk together lemon juice and oat mylk. Set aside until it curdles)
3. In two bowls, combine wet ingredients & dry ingredients until smooth.
4. Slowly add dry ingredients to wet ingredients.
5. Pour into muffin pan. I made 6 large muffins. Fill 3/4 of the way.
6. Bake for 30 to 32 minutes.
7. Let sit in muffin pan until the pan cools.
8. Enjoy