Vegan and gluten-free lemon poppyseed muffins that are not only delicious, zesty breakfast treats but supportive of a healthy lifestyle. Full of flavor and baked with love. Using wholesome ingredients for a quick and easy grab-and-go breakfast or snack. Drizzle with a little maple syrup and enjoy!
Serves: 12 - 14 muffins
2 tbsp. Flax meal mixed with 6 tbsp. Water
2 cups gluten-free flour blend
1 cup almond meal
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
Zest 2 lemons
3 tbsp. poppy seeds
¾ cup maple syrup
⅓ cup lemon juice
½ cup coconut milk
¼ cup coconut oil
1 tsp. vanilla
Preheat the oven to 350F/180C. Lightly grease a silicone muffin tray with coconut oil and set aside.
To prepare the flax 'egg' - Add the flaxseed meal and water to a small mixing bowl. Stir to combine. Let rest 5+ minutes until thickened. Set aside.
To prepare the dry ingredients - Sift the flour, almond meal, baking power and baking soda into a large mixing bowl. Add the salt, lemon zest and poppy seeds. Gently stir to combine. Set aside.
To prepare the wet ingredients - In a separate mixing bowl combine the wet ingredients. Stir to combine.
To prepare the muffin batter - Create a hole in the center of the dry ingredients. Slowly add the wet ingredients to the well and fold the mixture until well combined.
To bake the muffins - Spoon the mixture into the prepared muffin pan until it's about ¾ of the way full. Once all the mixture is used, tap the pan a few times on the counter to release any air bubbles.
Place the muffins in the over and bake 18 - 20 minutes until lightly browned. Use a toothpick in the center to test if the muffins are baked through - if it comes out clean then the muffins are ready.
Allow the muffins to cool 15 - 20 minutes in the pan before removing.
To serve the muffins - Serve warm or room temperature. I enjoy to drizzle with a little maple syrup!
To store the muffins - Store in an airtight container on the counter for 2 - 3 days.