Vegan and Gluten-Free Lemon Poppy Seed Muffins
These dairy-free and gluten-free muffins are fluffy and full of lemon flavor from using fresh lemon juice, lemon zest, and the perfect lemon glaze.
Servings: 9
Ingredients
- 2 cups of oat flour can be made by processing oats in a blender until flour consistency is reached
- 1/3 cup of almond flour
- 1/4 cup of coconut sugar or brown sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/8 teaspoon of salt
- 2 tablespoons lemon zest
- 2/3 cups plus 2 tablespoons of almond milk or dairy-free milk of choice
- 1/4 cup of maple syrup
- 1/3 cup of lemon juice
- 2 tablespoons of melted coconut oil
- 1/2 teaspoon of vanilla extract
- 1.5 tablespoons of poppy seeds
Instructions
- Preheat oven to 350 degrees and line a muffin tin for 9 muffins.
- Combine the first 6 dry ingredients in a medium bowl and stir until evenly combined. Add the rest of the ingredients and stir until fully incorporated.
- Evenly distribute batter into muffin tin and bake for about 15-20 minutes or until a toothpick comes out clean. Allow muffins 5-10 minutes to cool on the tray before transferring to wire rack.
- While muffins are cooling, make the icing: combine 1/2 cup of powdered sugar, 1 tablespoon of dairy free milk, 1 teaspoon of lemon juice, and a pinch of salt (for a thicker icing add more sugar and for a thinner icing add more milk). Whisk until very smooth and drizzle onto the top of each muffin.
- Enjoy! Store in an air tight container.