Name: Lemon Poppyseed Muffins (gluten-free, dairy-free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Dry Ingredients; 3/4 cup all purpose gluten-free flour (Bob’s Redmill); 1/2 cup brown rice flour; 1/2 cup chickpea flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp sea salt; Wet Ingredients; 1/3 cup apple sauce; 2/3 cup maple syrup or honey; 1/3 cup water; 1/4 cup coconut oil; 1 Tbsp apple cider vinegar; 1 tsp vanilla extract; 1/4 cup fresh lemon juice (about 1 lemon’s worth); 10 drops lemon essential oil or 2 tsp lemon extract; Add Ins; 1 serving chia paste or 1 egg; 1 Tbsp lemon zest; 1 Tbsp poppyseeds

Description

A rich and creamy lemon cream frosting recipe without processed sugar or milk ingredients

Ingredients

Scale

1/3 cup coconut butter
1/4 cup water
1–2 Tbsp maple syrup (taste to determine your preferred sweetness level)
7 drops lemon essential oil or 1-2 tsp lemon extract (again, taste for preference)

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Instructions

In your food processor or small container of your high speed blender, process all ingredients together until smooth and creamy. Note that the mix will harden slightly once it cools.
Once muffins are cool, using a small spatula or butter knife, dollop and smear frosting onto each muffin.

Prep Time: 10 mins
Category: Dessert