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How this works
Servings: 9 muffins
Ingredients
- 2 batches flax eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup meyer lemon juice
- 1 tablespoon meyer lemon zest
- 1 teaspoon of vanilla or lemon extract (optional)
- 1/2 cup plain Kite Hill almond milk yogurt
- 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
- 1/3 cup natural cane sugar
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon baking soda
- 1 tablespoon of poppy seeds (optional)
- 1/2 cup rolled oats
- 1/2 cup almond meal (sub whole-wheat pastry flour if no almond meal)
- 1 cup whole-wheat pastry flour (or sub unbleached all-purpose)
- 1 cup powdered sugar
- 2 tablespoons plain Kite Hill Greek-style almond milk yogurt
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons plain Kite Hill Greek-style almond milk yogurt
Instructions
- Preheat oven to 375 degrees. Line a standard muffin tin with paper liners.
- Assemble flax eggs in a large mixing bowl. Allow it to rest for a few minutes.
- Add applesauce, lemon juice and zest, Kite Hill almond milk yogurt, maple syrup or agave, cane sugar, baking soda, salt and whisk for 45 seconds. Note: Lemon juice and baking soda will cause the mixture to foam. because the lemon juice will react with the baking soda.
- Add flour, almond meal and oats and stir until evenly combined (Note: careful not to over-mix) The mix should be thick and not pourable.
- Stir in the poppy seeds whisk once more.
- Divide batter evenly between muffin tins.
- Bake for 17-22 minutes (or until the toothpick comes out clean when inserted in the middle of the muffin). Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
- Whisk the glaze ingredients together until a thin, pourable glaze is formed. Drizzle the glaze over the muffins and enjoy!
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