Lemon Poppy Muffins

These muffins are very tasty.  I love the pop feeling of poppy seeds and the taste of lemon.  I made this recipe before going No Oil but you can sub apple sauce.  Use half of the portion.

Ingredients

• 2 cup all purpose gluten free flour
• 1/2 cup coconut sugar 
• 1/2 tsp salt
• 2 tsp baking powder
• 1 cup non-dairy milk (i used roasted coconut almond blend)
• 1/4 cup avocado oil 
• 2 tsp vanilla extract
• 3 tbsp of aquafaba
• 1 lemon, juiced
• 2 tbsp poppy seeds

Instructions

1. Mix all the dry ingredients (flour, sugar, salt, baking powder, poppy seeds) together.
2. Mix all the wet ingredients together (non-dairy milk, oil, vanilla, aquafaba, lemon juice). 
3. Incorporate the wet mixture into the dry mix, until batter forms. Add more milk if you need to (a little bit at a time) until you get the classic muffin batter consistency. 
4. DO NOT OVERMIX!
5. Pour into muffin paper caps. 
6. Place in 400° for 7-10 minutes, then 350° for another 10-15 minutes. Muffins are ready when they spring back to your touch.
7. Decorate as you wish. i used coconut condensed milk as icing and sprinkled some lemon zest, poppy seeds, and coconut flakes on top. 
8. enjoy!

by Juliya