LEMON POPPY SEED MUFFINS

2 flax eggs  (1 tbsp flax seeds + 2 tbsp water)

3/4 cup apple sauce

1/3 cup lemon juice

1 heaping tbsp lemon zest

1 tsp lemon or vanilla extract

1/4 cup coconut or grape seed oil (melted)

1/4 cup unsweetened almond milk

1/4 cup agave nectar  (use honey if not vegan)

5 tsp natural cane sugar

1/2 tsp sea salt

1/2 tsp baking soda

1 tbsp poppy seeds

1/2 cup rolled oats

1/2 cup almond meal

1 cup whole wheat pastry flour

 

  • preheat oven ro 375'F ( 190'C) and line muffin tin with paper liners or lightly grease
  • in the bowl prepare flax eggs and let it rest for a few minutes
  • then to the same bowl add apple sauce, lemon zest, lemon juice, oil, almond milk, agave sirup, cane sugar, baking soda, salt and whisk together for a minute, it will foam up because lemon juice reacts with baking soda
  • then add flour, almond meal, oats, using spatula combine all together but don't over mix it - if too thick add almond milk, but the texture should be rather little thicker
  • at the end add poppy seeds and whisk one last time
  • divide batter into muffin tins
  • bake for about 20-25 min ( depends on the oven) or until a toothpick inserted in the middle comes out clean
  • once done let it cool for a few minutes in the pan then remove from the tins and let it cool on the cooling rack
  • will keep covered for several days but you can also freeze them for a long term storage

ENJOY!