Vegan Grain-Free Lemon Poppyseed Muffins

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. ⁠⁠