Lemon Poppy Seed Muffins

Dana Roberts + Lou Gemunden

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Instagram: @wildweroam

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Makes 12 Muffins

Dry Ingredients

2 tbsp poppy seed

3 cups oat flour

¾ cup almond flour

1 tsp baking soda

Wet Ingredients

2 cups plant milk + 2 tbsp apple cider vinegar

1 tbsp ground flax + 2 tbsp plant milk

¹⁄³ cup maple syrup

juice of 1 lemon

zest of 1 lemon

Crumb Topping

1 cup oats

2 tbsp apple sauce

1 tbsp poppy seeds

½ cup almond slivers

½ cup dried coconut

METHOD

Preheat your oven to 175 C/350 F. Combine plant milk and apple cider vinegar and set aside for 10 minutes while you prepare everything else while it transforms into vegan buttermilk. Combine ground flax and plant milk, stir well and set aside to let thicken. Combine all the dry ingredients in a large bowl. Add lemon zest, lemon juice, flax egg, and maple syrup to the “buttermilk”. Combine your wet and dry ingredients and then fill the muffin wrappers. Combine all the crumb toppings and then add a spoonful to the top of each muffin. Bake for 25 minutes and enjoy!