LEMON AND POPPY SEED DRIZZLE MUFFINS🍋🧁

LEMON AND POPPY SEED DRIZZLE MUFFINS🍋🧁

 

LEMON AND POPPY SEED DRIZZLE MUFFINS🍋🧁

Lemony and bright, light and tender yet (vg) buttery lemon poppy/sesame seed muffins. This is my favourite muffin recipe yet (coming from someone who never eats lemons in desserts!). The sponge is soft and so so so fluffy, and full of flavour from the lemon zest 🍋 The frosting gives a lemon drizzle cake moistness (yes new word), the best of both worlds. I highly recommend you try these and save them for your mid morning coffee!



Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
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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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