Description

Moist fluffy lemon poppyseed muffins made with yogurt, almond flour, and meyer lemons for a citrusy-sweet, seed-speckled snack! Vegan and grain-free.

Ingredients

Scale

2/3 cup (150g) non-dairy yogurt (*)
1/3 cup lemon juice (**)
1/3 cup (55g) coconut sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 tbsp lemon zest
1/2 cup (60g) tapioca starch (***)
2 cups (250g) almond flour (****)
3 tbsp (20g) poppy seeds

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Instructions

Preheat the oven to 350F.
In a large mixing bowl, combine the yogurt, lemon juice, and coconut sugar. Stir/whisk until combined and no lumps remain.
Add the baking powder, baking soda, salt, tapioca starch, almond flour, and lemon zest. Stir to form a thick batter.
Stir in the poppyseeds until evenly mixed.
Divide the batter into muffin tins filling each until it is level with the top of the pan. You will get 6-8 muffins depending on your pan.
Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.
Remove from the oven and cool for at least 15 minutes before removing from the pan.
Enjoy! Keep leftovers in the fridge in an airtight container for up to a week.

Notes

*I used cashew yogurt, but any kind of yogurt will work. If it is quite thick, add a couple of tablespoons of nondairy milk (see video for proper consistency). **I used meyer lemons, but regular lemons are fine too. ***You can sub arrowroot or cornstarch. ****For an oat version, try this recipe instead.

Keywords: baking, snack, summer, vegan, paleo, gluten-free