Vegan Grain-Free Lemon Poppyseed Muffins
Made with Let’s Do Organic Cassava Flour and Coconut Flour by @healthylittlevittles
Your favorite muffin made vegan, gluten-free, and grain-free!
Made with a gluten-free flour mixture of coconut flour and cassava flour!
Topped with a delicious lemon juice icing!
Perfect for any occasion!
Get the recipe below!
Lemon Poppy Seed Muffins
Makes 6 large muffins
4 flax eggs (4 tablespoons flaxseed meal + 2/3 cup water)
1 cup plant milk
1 teaspoon apple cider vinegar
1 cup Let’s Do Organic Cassava Flour
½ cup Let’s Do Organic Coconut Flour
½ cup almond flour
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ tablespoons poppy seeds
½ cup vegan/plant butter, softened
½ cup coconut sugar
1 teaspoon pure vanilla extract
¼ cup lemon juice
Citrus Icing (optional)
3/4 cup powdered sugar
3 teaspoons lemon juice
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.