Lemon Poppy Seed Muffins (Vegan, Gluten Free & No Refined Sugars)

Last weekend, I woke up to chirping birds and yellow spring flowers outside my window. Even though I found a thin layer of morning frost on my car window, I could finally feel spring in the air. To celebrate, I decided to kick off this weekend with a yummy lemon poppy seed muffin. A perfect addition to Sunday brunch, or enjoyed as an afternoon snack, this muffin is also vegan, gluten free and without refined sugars. Have a delicious weekend! • Ulrica Wihlborg

Ingredients

2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
2/3 cups mashed ripe banana
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon finely grated lemon zest
2 teaspoons poppy seed
1 1/3 cup almond milk
Juice of one lemon
3 tablespoons canola oil

Instructions

• Preheat the oven to 375 degrees. Line a muffin pan or grease it to prevent the muffins from sticking.

• In one bowl, mix the dry ingredients.

• In a second bowl, mix the wet ingredients.

• Add the wet ingredients to the dry ingredients and combine until they’re mixed (don’t mix too long).

• Fill the cups 2/3 of the way full.

• Bake for about 25 minutes. The muffins are done when the tops are golden brown.

• Pull out the muffin pan, place a thin baking towel on top and let them cool off.

Useful Tips

• Before squeezing the lemon, roll it on your counter to release the juices. Squeeze it face up to prevent the seeds from dropping into the bowl.
• Please note that gluten free, vegan baked goods don’t rise as much as conventional baked goods.