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Lemon Poppy Seed Muffins + Cashew Lemon Glaze

 

STOP RIGHT THERE. You need these Lemon Poppy Seed Muffins in your Memorial Day Weekend lineup!

Light, fluffy, sweet, lemony muffins drizzled in a homemade icing! Poppy seeds really do add the perfect kick.

All my lemon lovers, this ones for you!

 

Ingredients

Dry

1 cup almond flour

3/4 cup oat flour

1/4 cup coconut flour

1/4 cup coconut sugar ( + extra to sprinkle on top )

2 tbsp arrowroot powder

1.5 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

 

Wet

2 flax eggs ( 2 tbsp flax seed meal + 4 tbsp water)

1/3 cup unsweetened applesauce

1/3 cup cashew yogurt

1/4 cup honey ( sub maple syrup for vegan option) 

3 tbsp maple syrup

2 tbsp lemon juice

2 tbsp lemon zest ( I needed two lemons for this )

1.5 tsp vanilla

2 tbsp poppy seeds

 

 

D i r e c t i o n s

Preheat your oven to 350 F and line a muffin pan with parchment paper, with muffin liners, or grease with coconut/avocado oil.

Prepare your flax eggs in a small bowl, mix, and set aside.

Add all of your dry ingredients into a mixing bowl. Whisk until all combined.

In a separate large bowl add all of your wet ( except poppy seeds) ingredients. Mix well. Fold your dry ingredients into your wet. Now fold in your poppy seeds. Don't overmix 

Fill each muffin mold. Drizzle a little more coconut sugar and poppy seeds on the top of each muffin, helps with the golden crust!

Bake for 24-26 minutes or until golden brown. Allow to cool completely!

 

 

LEMON ICING 

**Best to make ahead of time! Needs at least 3 hours to set!)

 

Ingredients

1 cup raw cashews, soaked for a minimum of 4 hours

½ cup coconut cream ( yielded from a full fat coconut milk can that has been refrigerated for 24 hours+)

3 tbsp coconut oil , melted

3 tbsp maple syrup

1 tbsp lemon juice

1.5 tsp vanilla

¼ tsp sea salt

 

Directions

Drain and rinse your cashews. Add to your blender. Flip over your coconut milk can, and open from upside down. Drain the liquid ( save for smoothies or discard). Use all of the coconut cream that is left in the can, should be at least ½ cup. Add to blender. Add the rest of your icing ingredients. Blend until smooth and creamy – a few minutes. Taste and adjust sweetness/lemon to your liking. Pour into a sealed container and refrigerate for at least 3 hours, it will thicken a good bit!