plantsapalooza
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These plant-based Gluten Free Lemon Poppy Seed Muffins have a tender texture with a bright lemony flavor and optional lemon drizzle. They may just become your favorite muffin recipe!
– almond flour – gluten-free all-purpose flour – oat flour – poppy seeds – baking powder – sea salt – baking soda – plant milk – olive oil – maple syrup – vanilla extract – lemon
Serves: 12
Cook Time: 55 Min
Ingredients
for bakery style muffins, use a jumbo muffin pan and fill the cups almost to the top.
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Preheat oven to 450° F. Line a muffin tin with paper liners. In a large bowl, whisk together the dry ingredients.
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Stir in the wet ingredients until no dry flour remains. Mix in the lemon juice and zest.
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Divide the muffin batter evenly between 12 muffin cups, transfer to the oven and bake for 5 minutes, then lower the oven temperature to 350° F and bake for another 10 minutes.