Easy 1-bowl lemon poppy seed muffins with 2-ingredient coconut butter glaze. Vegan, gluten-free, oil-free, and naturally sweet.
- LEMON POPPYSEED MUFFINS
- 2 “flax eggs” (2 TBSP flaxseed meal + 6 TBSP filtered water)
- 3/4 cup unsweetened applesauce
- 1/4 cup fresh squeezed lemon juice
- 1 TBSP lemon zest
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/2 tsp baking powder
- 1 TBSP poppy seeds (or sub chia seeds)
- 1 cup GF oat flour
- 1/2 cup GF old-fashioned rolled oats
- 1 cup almond flour
- COCONUT BUTTER GLAZE
- ½ cup coconut butter, melted
- 2 TBSP pure maple syrup
- ¼ – ½ cup warm filtered water
- lemon zest, for topping
- Preheat oven to 350 degrees F and line a muffin tin with 12 paper liners, or lightly grease with coconut oil.
- Prepare flax eggs in a large mixing bowl and let rest for a few minutes.
- Add applesauce, lemon juice and zest, almond milk, maple syrup, and baking powder to the same bowl and whisk to combine.
- Sift in the oat flour, oats, and almond flour and stir with a spoon or spatula until well combined. If the batter appears too thin, add a little more almond meal. The batter should be thick and scoopable, not runny.
- Fold in the poppy seeds and stir again to combine.
- Divide the batter evenly between muffin tins (makes anywhere from 12-16).
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool for a few minutes in the pan, remove from tins and allow to cool completely on a cooling rack before glazing.
- If glazing, whisk the ingredients together until you have a thick spoonable glaze. Spoon a dollop onto each muffin and swirl slightly to cover the top. Garnish with fresh lemon zest, if desired. The coconut butter glaze will firm up as it cools.
- Store muffins in the fridge for 3-5 days and freeze for longterm storage.
- Category: Breakfast, Snack, Dessert
- Cuisine: Vegan, Oil-Free, Gluten-Free