Bright, fluffy lemon poppy seed muffins decadently contrasted with Hu Gems dark chocolate ganache. Vegan, gluten-free, snack or dessert approved!
Step-by-step
- Preheat the oven to 350ºF.
- Whisk together the yogurt/applesauce, lemon juice, maple syrup, coconut sugar, almond milk, and vanilla.
- Add the dry ingredients, and whisk/stir till no lumps remain.
- Fold in the poppy seeds.
- Scoop into a lined muffin pan, filling each 3/4 of the way (makes 12).
- Bake for 25-30 minutes at 350ºF.
- Cool completely before glazing.
- For the glaze, melt the Gems with the almond milk. Stir until smooth.
- Top the cooled muffins. Chill briefly to set.
- 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.
