Lemon Poppy Seed Muffins (Vegan, Gluten Free & Refined Sugar Free)

How is it already the last week of September? I was just looking through my blog schedule and I can't believe that September is already coming to an end. September flew right by and I am so looking forward to October! We are doing some renovations this year and Thanksgiving (Canadian Thanksgiving on October 8th, that is!) will be our last time hosting in our house as it is! It will be nice to have a last little hurrah in our house before the reno!

Enough about that, let's talk Lemon Poppy Seed Muffins. These muffins got thumbs up all around in my house! Even from the Bean, who isn't 'anything free.' She eats gluten, dairy, eggs... and yet she loved these muffins! I consider that a win! This recipe is from the Beaming Baker, you can find the original HERE.

Mix 2 1/4 gluten free oat flour, 1/2 gluten free flour, 1/2 teaspoon xanthan gum, 1 teaspoon of baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon of salt, 1 1/2 Tablespoons of poppy seeds together in a small mixing bowl.

Add 1/2 cup + 2 Tablespoons of water and 1/2 cup of non-dairy milk to a medium mixing bowl. Heat the water and milk slightly so that it is just warm enough that is doesn't solidify the melted coconut oil later on.

Once the water and milk are heated, add in 2 Tablespoons of lemon juice, 2 Tablespoons of lemon zest, 3 Tablespoons of melted coconut oil, 1/4 cup of coconut sugar, 1/4 cup of maple syrup and 1/2 vanilla. Mix the wet ingredients together.

Pour the dry ingredients to the wet ingredients and fold them to combine.

Coat a muffin tin with coconut oil and fill each muffin to be about 3/4 of the way full with batter. Preheat the oven to 350 degrees Fahrenheit and bake the muffins for 18-22 minutes. When the muffins come out of the oven, check them with a toothpick or a knife to make sure they are done.

Once the muffins are fully cooked, let them sit in the muffin tin for about 10 minutes before transferring them to a wire cooling rack to cool completely. Store the muffins in an air tight container for up to one week.

LEMON POPPY SEED MUFFINS 
Gluten Free, Vegan & Refined Sugar
yield 12 muffins

ingredients
2 1/4 cups gluten free oat flour
1/2 cup gluten free flour
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 Tablespoons poppy seeds
1/2 cup + 2 Tablespoons water
1/2 cup non-dairy milk
2 Tablespoons lemon juice (~ juice from 1 lemon)
2 Tablespoons lemon zest (~ zest from 1 lemon)
3 tablespoons coconut oil, melted
1/4 cup coconut sugar
1/4 cup maple syrup
1/2 teaspoon vanilla extract

directions
1. In a small mixing bowl, combine the GF oat flour, the GF flour, the xanthan gum, the baking soda, the baking powder, the salt and the poppy seeds.
2. Add the water and non-dairy milk to a separate medium sized mixing bowl and heat just enough to be warm so that the melted coconut oil doesn't solidify when you add it later.
3. Add the lemon juice, lemon zest, melted coconut oil, coconut sugar, maple syrup and vanilla extract to the medium sized mixing bowl. Mix all of the wet ingredients together.
4. Add the dry ingredients to the wet ingredients and fold to combine.
5. Once the batter is combined to a muffin tin lightly coated with coconut oil. Fill each muffin to be about 3/4 of the way full with batter.
6. Preheat the oven to 350 degrees Fahrenheit. Once preheated, bake the muffins for 18-22 minutes. once baked, an inserted toothpick or knife should come out clean.
7. Let the muffins sit in the muffin tin for about 10 minutes before transferring them to a wire cooling rack to cool completely. Store the muffins in an air tight container for up to 1 week.

Let me know if you have questions!