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Lemon Poppyseed Muffins with Coconut Butter Glaze


  • Author: Flora & Vino
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 12-16 servings

Description

Easy 1-bowl lemon poppy seed muffins with 2-ingredient coconut butter glaze. Vegan, gluten-free, oil-free, and naturally sweet.


Ingredients

  • 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
  • ¼½ cup warm filtered water
  • lemon zest, for topping

Instructions

  1. Preheat oven to 350 degrees F and line a muffin tin with 12 paper liners, or lightly grease with coconut oil.
  2. Prepare flax eggs in a large mixing bowl and let rest for a few minutes.
  3. Add applesauce, lemon juice and zest, almond milk, maple syrup, and baking powder to the same bowl and whisk to combine.
  4. 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.
  5. Fold in the poppy seeds and stir again to combine.
  6. Divide the batter evenly between muffin tins (makes anywhere from 12-16).
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool for a few minutes in the pan, remove from tins and allow to cool completely on a cooling rack before glazing.
  9. 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.
  10. Store muffins in the fridge for 3-5 days and freeze for longterm storage.

Notes

*Lemon Poppyseed Muffins adapted from Minimalist Baker
**Coconut Butter Glaze adapted from From My Bowl

  • Category: Breakfast, Snack, Dessert
  • Cuisine: Vegan, Oil-Free, Gluten-Free