Vegan Lemon Poppy Seed Muffins (Gluten Free)

Put flours, sugar, baking powder, into a medium bowl. Whisk to mix and break up any clumps.

Make a little well in the middle and add in the coconut milk, lemon juice and apple sauce.

Whisk again to combine and get a smooth batter.

Fold in the lemon zest and poppyseeds

Fill 12 muffin tins lined with baking cups or prepare the muffin tins with butter or oil. I use foil baking cups as they don’t stick like paper does. I also smoothed the batter down on the top by using a moistened finger, this helps them rise evenly as they bake.

Bake at 350 for 23-25 minutes. Depending on your oven, your baking time may vary by a minute or two. Start checking them at 20 minutes and take out when a toothpick comes out clean and the tops just begin to get firm.

Let cool in the muffin tins. Once cool to the touch, remove and continue cooling on baking racks until completely cool, about an hour.

Once cooled you can top with the icing if you choose to use it and serve.