LEMON AND POPPY SEED DRIZZLE MUFFINS🍋🧁
If you don't have time, these are a perfect speedy 1 bowl recipe. Lemony and bright, light and tender yet (vg) buttery lemon poppy/sesame seed muffins.
Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
INGREDIENTS
MUFFINS (5 large muffins)
- 60g milk (1/4 cup)
- 90g mashed bananas or apple sauce (1/4 cup + 2 tbsp)
- 50g maple or agave (2.5 tbsp)
- 60g lemon juice (1/4 cup)
- 25g coconut sugar (2.5 tbsp)
- 105g oat flour (3/4 cup + 2tbsp)
- 3/4 tsp bicarbonate of soda
- 90g almond flour (3/4 cup)
- Pinch of salt
- 1/2 tbsp lemon zest
- 2 tbsp poppy seeds or black sesame seeds (10g)
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FROSTING
- Powdered sugar icing (I used monkfruit as a natural alternative)
- Or my natural banana frosting (2 ripe bananas, 10 tbsp coconut oil, 1 tbsp coconut flour)
METHOD
- Preheat the oven to 180C
- Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
- Add the remaining dry ingredients in a large mixing bowl and stir, excluding the poppy seeds
- Once the batter is smooth, stir in the poppy seeds, pour into a lined muffin tray and bake for 23-25 minutes until just golden
- For the frosting, either add a little plant milk to your monkfruit sweetener for a white icing, or blitz the banana, coconut oil (room temperature) and coconut flour in a blender and dollop on top. Top with more poppy seeds and lemon zest.
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