Chocolate Glazed Lemon Poppy Seed Muffins
Bright, fluffy lemon poppy seed muffins decadently contrasted with dark chocolate ganache. Vegan, gluten-free, snack or dessert approved!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup (180g) nondairy yogurt (or applesauce)
- 1/2 cup (120g) lemon juice
- 1/3 cup (105g) maple syrup
- 1/3 cup (50g) coconut sugar
- 1/2 cup (120g) almond milk
- 1 tsp vanilla extract
- 1 3/4 cups (210) oat flour
- 1 1/2 cups (180g) almond flour
- 1/4 cup (30g) tapioca flour (optional)
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp lemon zest
- 3 tbsp (20g) poppy seeds
- 1 cup (180g) Hu Gems
- 1/2 cup (120g) almond milk
Instructions
- 1
Preheat the oven to 350ºF.
- 2
Whisk together the yogurt/applesauce, lemon juice, maple syrup, coconut sugar, almond milk, and vanilla.
- 3
Add the dry ingredients, and whisk/stir till no lumps remain.
- 4
Fold in the poppy seeds.
- 5
Scoop into a lined muffin pan, filling each 3/4 of the way (makes 12).
- 6
Bake for 25-30 minutes at 350ºF.
- 7
Cool completely before glazing.
- 8
For the glaze, melt the Gems with the almond milk. Stir until smooth.
- 9
Top the cooled muffins. Chill briefly to set.
- 10
Enjoy! Store leftovers in the fridge in an airtight container for up to a week, or you can freeze the un-glazed muffins for longer storage.