Description
These Grain-Free Lemon Poppy Seed Muffins make the perfect breakfast and use a combination of cassava, coconut, and almond flour for that light and airy muffin texture. They are also gluten-free and vegan!
Ingredients
Units
Scale
- 4 flax eggs (4 tablespoons flaxseed meal + 2/3 cup water)
- 1 cup plant milk
- 1 teaspoon apple cider vinegar
- 1 cup cassava flour (I used Let's Do Organic Cassava Flour from Edward & Sons)
- 1/2 cup coconut flour (I used Let's Do Organic Coconut Flour from Edward & Sons)
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons poppy seeds
- 1/2 cup vegan/plant butter, softened
- 1/2 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup lemon juice
Citrus Icing
- 3/4 cup powdered sugar
- 3 teaspoons lemon juice
Instructions
- Preheat the oven to 350 degrees F. In a small bowl combine the flaxseed meal and water in a small bowl and set it aside to form the “eggs”. In another bowl combine the plant milk with apple cider vinegar and set aside to create a “buttermilk”.
- In a large bowl combine the cassava flour, coconut flour, almond flour, baking powder, baking soda and poppy seeds.
- In a separate large bowl, beat together the butter and sugar until creamy and then add the vanilla, flax eggs, milk mixture, and lemon juice.
- Using a spatula or spoon, combine the flour mixture with the wet mixture and stir just enough to form a batter, do not overmix. Spoon the batter into a greased muffin pan up to the top and then using a large ice cream scoop (or alternatively a spoon), scoop the remaining batter on the tops of each muffin to form the traditional muffin top shape. Then bake for 25-27 minutes and let the muffins cool completely before icing.
- To make the icing, whisk together the powdered sugar and lemon juice to form a thick paste and then pour over the muffins, making more if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American