Gluten-Free Vegan Lemon Poppyseed Muffins
Ingredients
- 3 overly ripe mashed bananas
- 1/2 cup cashew butter
- 1/2 cup cashew milk (any unsweetened plant-based milk will work)
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon Madagascar vanilla
- optional: 1/4 cup raw agave
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1 tablespoon chia seeds
- 1 tablespoon ground flax
- 1 1/4 cups oat flour
- 1 1/4 cups almond flour
- 1 1/2 teaspoons baking powder
Preparation
Preheat oven to 375 degrees Fahrenheit.
In a large bowl combine mashed banana, cashew butter, cashew milk, lemon juice, zest and vanilla.
Add in remaining dry ingredients and stir until well combined. The batter will be pretty thick.
Transfer to lightly oiled muffin tin.
Bake for 12 minutes for mini muffins.
Makes 30 mini muffins. Store in fridge.
