50glemon juice(approx. from one big lemon or 2 small lemons)
60gpoppy seeds
100galmond meal
30gcoconut flour
100gbuckwheat flour
70gcoconut sugar
25gmaple syrup
250galmond milk
1tspvanilla bean paste
1tspbaking soda
1tspbaking powder
2flax eggs2 tbsp flax meal + 6 tbsp water, mixed and left aside for 5 min
1pinchsalt
30gmelted coconut oil
OPTIONAL: Icing
30gicing sugar
1-2tbsplemon juice
Instructions
Lemon Poppy Seed Muffins
Heat the oven to 180°C and line the muffin tray with little cups
Grate lemon zest into a small bowl and set aside
Add flax eggs, vanilla bean paste, maple syrup, coconut sugar, coconut oil and 150ml almond milk to a big bowl and mix until combined.
Now add buckwheat flour, coconut flour, almond meal, baking powder and salt to the bowl and stir until combined. Then add the poppy seeds and lemon zest and mix in as well.
Press out the lemon juice and put into a big bowl. Add the left over 100ml almond milk and baking soda and leave aside for a few minutes. Make sure the bowl is big, as the acidity of the lemon and the baking soda will cause a chemical reactions and make the mix rise immediately. Once the reaction slowed down, add it to the other ingredients and stir until just combined. The dough should look very light and fluffy now.
Fill up the 12 muffin sheets with an equal amount of mixture and bake for 20-25 minutes. Then leave to cool down.
Icing
Mix lemon juice and icing sugar and add a little of the mixture on top of the muffins for extra sweetness.