CHOCOLATE GLAZED LEMON POPPY SEED MUFFINS

Recipe by Feasting on Fruit
Serves 12 muffins

Bright, fluffy lemon poppy seed muffins decadently contrasted with Hu Gems dark chocolate ganache. Vegan, gluten-free, snack or dessert approved!

INGREDIENTS

• 3/4 cup (180g) nondairy yogurt (or applesauce)

• 1/2 cup (120g) lemon juice

• 1/3 cup (105g) maple syrup

• 1/3 cup (50g) coconut sugar

• 1/2 cup (120g) almond milk 

• 1 tsp vanilla extract

• 1 3/4 cups (210) oat flour

• 1 1/2 cups (180g) almond flour

• 1/4 cup (30g) tapioca flour (optional)

• 1 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tbsp lemon zest

• 3 tbsp (20g) poppy seeds

GLAZE

• 1 cup (180g) Hu Gems

• 1/2 cup (120g) almond milk

INSTRUCTIONS

1. Preheat the oven to 350ºF. 
2. Whisk together the yogurt/applesauce, lemon juice, maple syrup, coconut sugar, almond milk, and vanilla.
3. Add the dry ingredients, and whisk/stir till no lumps remain.
4. Fold in the poppy seeds.
5. Scoop into a lined muffin pan, filling each 3/4 of the way (makes 12).
6. Bake for 25-30 minutes at 350ºF. 
7. Cool completely before glazing.
8. For the glaze, melt the Gems with the almond milk. Stir until smooth.
9. Top the cooled muffins. Chill briefly to set.
10. Enjoy! Store leftovers in the fridge in an airtight container for up to a week, or you can freeze the un-glazed muffins for longer storage.

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