Lemon, Poppyseed, and Maple Muffins…
Summer in a muffin.
Are you even ready for this?!
The Goods
2 1/4 cup oat flour (certified gluten-free if needed)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs or flax eggs
1/3 cup Maple Valley Cooperative maple syrup
1/3 cup coconut oil, melted
1/4 cup lemon juice
1 tsp vanilla
2/3 cup coconut yogurt or yogurt of choice
1 tbsp lemon zest
1.5 tbsp poppy seeds
Lemon Glaze
1.5 cup powdered sugar
2–3 tbsp almond milk
1 tsp lemon juice, freshly squeezed.
Get Cooking
Preheat oven to 350F and line a muffin tin with liners or spray. In a small bowl, mix together oat flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk eggs or flax eggs. Add in maple syrup, coconut oil, lemon juice, and vanilla. Then add in yogurt.
Fold in wet ingredients to dry until well combined, then stir in lemon zest and poppy seeds.
Fill muffin tins 3/4 full and bake in the oven for 15-17 minutes or until a toothpick inserted comes out clean. While baking, make the glaze by whisking all ingredients together! Once muffins are completely cool, dip them in the glaze or drizzle on top.
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