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Chocolate Glazed Lemon Poppy Seed Muffins
Bright, fluffy lemon poppy seed muffins decadently contrasted with dark chocolate ganache. Vegan, gluten-free, snack or dessert approved!
Ingredients
- ¾ cup (180g) nondairy yogurt (or applesauce)
- ½ cup (120g) lemon juice
- ⅓ cup (105g) maple syrup
- ⅓ cup (50g) coconut sugar
- ½ cup (120g) almond milk
- 1 tsp vanilla extract
- 1¾ cups (210) oat flour
- 1½ cups (180g) almond flour
- ¼ cup (30g) tapioca flour (optional)
- 1½ tsp baking soda
- ¼ tsp salt
- 1 tbsp lemon zest
- 3 tbsp (20g) poppy seeds
Glaze
- 1 cup (180g) Hu Gems
- ½ 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.
Video
Notes
| Nutrition: (Serving Size — 1 muffin) | |||
| Calories: 346 | Fat: 14g | Sugar: 17g | Saturated Fat: 5g |
| Protein: 7g | Fiber: 3g | Sodium: 234mg | Carbohydrates: 37g |
