Description
Bright, fluffy lemon poppy seed muffins decadently contrasted with dark chocolate ganache. Vegan, gluten-free, snack or dessert approved!
Ingredients
Scale
- 3/4 cup (180g) nondairy yogurt (or applesauce)
- 1/2 cup (120g) lemon juice
- 1/3 cup (105g) maple syrup
- 1/3 cup (50g) coconut sugar
- 1/2 cup (120g) almond milk
- 1 tsp vanilla extract
- 1 3/4 cups (210) oat flour
- 1 1/2 cups (180g) almond flour
- 1/4 cup (30g) tapioca flour (optional)
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp lemon zest
- 3 tbsp (20g) poppy seeds
Glaze
- 1 cup (180g) Hu Gems
- 1/2 cup (120g) almond milk
Instructions
- Preheat the oven to 350ºF.
- Whisk together the yogurt/applesauce, lemon juice, maple syrup, coconut sugar, almond milk, and vanilla.
- Add the dry ingredients, and whisk/stir till no lumps remain.
- Fold in the poppy seeds.
- Scoop into a lined muffin pan, filling each 3/4 of the way (makes 12).
- Bake for 25-30 minutes at 350ºF.
- Cool completely before glazing.
- For the glaze, melt the Gems with the almond milk. Stir until smooth.
- Top the cooled muffins. Chill briefly to set.
- Enjoy! Store leftovers in the fridge in an airtight container for up to a week, or you can freeze the un-glazed muffins for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 346
- Sugar: 17g
- Sodium: 234mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 7g
Keywords: gluten free, citrus, baking, dessert, ganache, egg free, dairy free, easy, one bowl, snack