Name: Lemon Poppyseed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: ¾ cup (170g) unsweetened applesauce; ⅓ cup coconut sugar; ¼ cup unsweetened almond milk (or other dairy-free milk or choice); ¼ cup (64g) raw cashew butter (recommended) (or other nut or seed butter of your choice); ¼ cup (50g) 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 (120g) Bob’s Red Mill gluten-free oat flour; 1 cup (96g) 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 (64g) coconut butter (melted); 3 tablespoons fresh lemon juice; 2 tablespoons (42g) pure maple syrup; 2 to 4 tablespoons almond milk (warmed)