Janna
- May 19, 2021

Vegan Gluten Free Lemon Poppyseed Muffins

Jenneka is serving up her famous Lemon Poppyseed muffins....just the right amount of sweet and did we mention these babies are vegan & gluten free!?

To start, you will need to separate wet and dry ingredients.

Dry Ingredients:

1 c almond flower

1 3/4 c 1to1 gluten free flower

1 tsp baking soda

1/2tsp baking powder

1/4 tsp salt

2 TBS poppyseed

Wet Ingredients:

1/2 c warm water

1/2 c Trader Joe’s organic coconut milk in the can (heat in microwave or stove top until melted)

Zest of two lemons and 1 lime *do this before you squeeze the juice out 😁*

Juice of two lemons and 1 lime

3tbs melted coconut oil about 45-50 sec in the microwave

1/4c pure maple syrup

1/4c light brown sugar

Glaze Frosting:

Zest of 1 lemon and 1 lime

1/2tsp lemon juice

1/2 tsp lime juice

1/8tsp lemon extract

1 Tbs coconut shavings (optional)

Other tools needed:

mixing bowls

measuring cups

measuring spoons

zester or fine cheese grater

muffin pan for 12 muffins

paper muffin cups

Difficulty Meter: Easy

Prep Time: 15-20 mins

Cook Time: 25 mins

Cool Time: 2 hours (unless you cheat and put in refrigerator or freezer).

Makes 12 Muffins

Chef Tips-

* If you prefer muffins sweeter add a 1/2 c of each of sugar and maple syrup instead of 1/4 c each.

*Coconut milk may have natural cream that solidifies. Not to worry...it did not go bad it is only natural!

*Wash skin of lemons and limes very well because they will be zested - even if they are organic!

*You may have to sift or strain lemon juice to make sure no seeds snuck in!

To Start: In separate bowls mix all wet ingredients and all dry ingredients. Once each bowl is fully incorporated, add wet ingredients to dry ingredients.

Ahhh it’s a beautiful marriage!

Once everything is mixed thoroughly, set oven to 350. While you are waiting for the oven to heat, put cupcake cups into baking tray. Fill with batter.