Lemon Poppyseed Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy gluten-free and vegan lemon poppyseed muffins topped with bright lemon glaze. Made with almond and oat flours and finished in 30 minutes, these work for breakfast or a mid-morning snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ¾ cup unsweetened applesauce
- ⅓ cup coconut sugar
- ¼ cup unsweetened almond milk (or dairy-free milk of choice)
- ¼ cup raw cashew butter (or other nut or seed butter)
- ¼ cup refined coconut oil (melted)
- 3 tablespoons fresh lemon juice (from 1 large lemon or 2 small lemons)
- 1 tablespoon freshly grated lemon zest (from about 2 lemons)
- ½ teaspoon vanilla extract
- 1 cup Bob’s Red Mill gluten-free oat flour
- 1 cup Bob’s Red Mill blanched almond flour
- 2 tablespoons flax meal
- 2 tablespoons poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup coconut butter (melted)
- 3 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 2 to 4 tablespoons almond milk (warmed)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 59mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 65mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 59MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.