Lemon + Poppy Seed Muffins (Vegan + GF)

Dry ingredients

  • 150g almond meal

  • 240g gluten free all purpose flour

  • 170g sugar

  • 2.5 tbsp poppy seeds

  • zest from 2 large lemons

  • 2.5 tsp baking powder

  • pinch of salt

Wet ingredients

  • 250g dairy free milk

  • 165g coconut oil (melted)

  • 60g lemon juice

  • 1tsp vanilla extract

Instructions

  1. Preheat the oven to 220°C . Arrange muffins liners in a muffin pan.

  2. Making the muffin batter:

  • Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps.

  • Add all of the wet ingredients to the bowl and mix until just combined.

  • Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin

    3. Sprinkle the flaked almonds on top of your muffins.

    When you're ready to bake the muffins, reduce the oven temperature to 180°C. Bake the muffins for around 22-25 minutes. If you insert a toothpick into a muffin, there shouldn't be any wet batter on it.

Jay Foo