YIELD: 9 muffins
TIME: 45 minutes

Lemon Poppy Seed Muffins

2 batches flax eggs
3/4 cup unsweetened applesauce
1/3 cup meyer lemon juice
1 tablespoon meyer lemon zest
1 teaspoon of vanilla or lemon extract (optional)
½ cup plain Kite Hill almond milk yogurt
1/4 cup maple syrup or agave nectar (sub honey if not vegan)
1/3 cup natural cane sugar
1/2 teaspoon sea salt
1 1/2 teaspoon baking soda
1 tablespoon of poppy seeds (optional)
1/2 cup rolled oats
1/2 cup almond meal (sub whole-wheat pastry flour if no almond meal)
1 cup whole-wheat pastry flour (or sub unbleached all-purpose)
1 cup powdered sugar
2 tablespoon plain Kite Hill Greek-style almond milk yogurt
Step 1.
Preheat oven to 375 degrees. Line a standard muffin tin with paper liners.
Step 2.
Assemble flax eggs in a large mixing bowl. Allow it to rest for a few minutes.
Step 3.
Add applesauce, lemon juice and zest, Kite Hill almond milk yogurt, maple syrup or agave, cane sugar, baking soda, salt and whisk for 45 seconds. Note: Lemon juice and baking soda will cause the mixture to foam. because the lemon juice will react with the baking soda.
Step 4.
Add flour, almond meal and oats and stir until evenly combined (Note: careful not to over-mix) The mix should be thick and not pourable.
Step 5.
Stir in the poppy seeds whisk once more.
Step 6.
Divide batter evenly between muffin tins.
Step 7.
Bake for 17-22 minutes (or until the toothpick comes out clean when inserted in the middle of the muffin). Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
Step 8.
Whisk the glaze ingredients together until a thin, pourable glaze is formed. Drizzle the glaze over the muffins and enjoy!
For the Glaze:
1 cup powdered sugar
2 tablespoon plain Kite Hill Greek-style almond milk yogurt

This recipe uses:

Plain Kite Hill Almond Milk Yogurt

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This recipe uses:

Plain Kite Hill Greek-style almond milk yogurt

Find In Store
Find Online

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