Want to indulge your sweet tooth with a healthier, less inflammatory take on a classic comfort food? Then break out your baking bowls and get ready to whip up a batch of these mouth-watering vegan, gluten-free lemon poppy seed muffins!
Poppy seeds are packed with a load of health benefits. They’re a good source antioxidants, can help improve heart health, promote good bone health thanks to being a rich supply of iron and phosphorus and can improve cognitive function.
Ready to start picking poppy seeds out of your teeth for the next couple days? Get baking!
Vegan, Gluten-Free Lemon Poppy Seed Muffins
Makes 8 muffins
- 1/4 cup olive or coconut oil
- 3/4 cup unsweetened almond milk
- Juice from one lemon
- Zest from one lemon
- 9 tbsp maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 3 tbsp poppy seeds
- 1 1/4 cup almond flour
- 1 1/4 cup gluten-free flour mix*
- 2 heaping tsps baking powder
- 1/4 tsp baking soda
- Baking spray or muffin liners
- 3/4 cup powdered sugar
- 1/2 tsp lemon juice
- 1 tsp almond milk
- Preheat oven to 350 F (180 C)
- Place all ingredients in a large bowl, mixing well. Add a little more milk if the mixture is too dry.
- Spray baking tray or insert liners.
- Scoop batter into muffin tray -- this recipe will make 8 muffins.
- Make for 15-20 minutes, or until muffins rise and a toothpick comes out clean.
- While muffins are baking, combine topping ingredients in a small bowl and mix. Spread over the top of the muffins as soon as they come out of the oven.
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can I use almond flour instead of the gluten free flour mix?