Vegan Poppy seed muffins

Ingredients

• 2 batches flax eggs - or egg substitute of your choice
• 3/4 cup unsweetened applesauce
• 2 heaping Tbsp Meyer lemon zest (or regular lemons)
• 1/3 cup Meyer lemon juice (or regular lemon juice)
• 1 tsp vanilla or lemon extract (optional)
• 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
• 1/3 cup natural cane sugar
• 1/2 tsp sea salt
• 1 Tbsp poppy seeds (optional // or sub chia seeds)
• 1 cup whole-wheat pastry flour (or sub unbleached all-purpose)
• 1/2 cup rolled oats
• 1/2 cup almond meal

For the Glaze:

• 1 cup powdered sugar (sifted)
• 1 Tbsp lemon juice

Instructions

1. Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners, or lightly grease.

2. Prepare flax eggs in a large mixing bowl and let rest for a few minutes. Zest lemon(s) at this time.

3. Add applesauce, lemon zest, lemon juice, vanilla or lemon extract (optional), oil, almond milk, maple syrup or agave, cane sugar, baking soda, salt and whisk. It will foam up because the lemon juice will react with the baking soda.

4. Add flour, almond meal and oats and stir with a spoon or spatula until just combined, being careful not to over-mix1.

5. Bake The Vegan Lemon Poppy Seed Muffins should be baked in a preheated oven at 375 degrees F (190 C) for about 20 minutes.