Chef notes
I usually get upset when I go to a coffee shop that has subpar baked goods, so I often end up tinkering with different muffins at home since I absolutely love them. These lemon-poppy seed muffin tops are an ode to a traditional lemon poppy seed muffin, but I've added a smooth and creamy cashew glaze (that's completely dairy free) to top it all off. I also love this recipe because you don't even need a muffin tin to make them!
Ingredients
- 2 eggs
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup maple syrup
- 1 teaspoon lemon zest
- 1/3 cup lemon juice
- 2 cups almond flour
- 1 cup oat flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 tablespoon poppy seeds, plus more for topping
- 1/3 cup rolled oats
- 1/2 cup raw cashews, soaked then drained (flash soak cashews by soaking in boiling water for one hour or soak overnight in room temperature water)
- 1/4 cup oat milk
- Juice of 1 lemon
- 2 tablespoons maple syrup
- Pinch of salt
Preparation
For the muffin tops:
1.Preheat oven to 350 F.
2.Line a baking sheet with parchment paper.
3.In a medium bowl, beat the eggs.
4.Add coconut oil, coconut sugar, maple syrup, lemon zest and juice and mix together until well combined.
5.In a separate bowl, whisk together almond flour, oat flour, baking powder, a pinch of salt, poppy seeds and rolled oats.
6.Add the dry ingredients into the wet and mix until well incorporated.
7.Scoop the batter into mounds onto the prepared baking sheet. Press down slightly to flatten.
8.Bake muffin tops until the edges and bottoms are golden brown, about 30 minutes.
For the lemon-cashew glaze:
9.In a blender, blitz together all ingredients until completely smooth. Add additional oat milk or water for a thinner glaze.
10.Let muffins cool for at least 35 to 40 minutes before glazing. You can drizzle it on or make a thicker topping.
