I know this isn’t really a “Fall-ish” recipe but I had poppy seeds in the cupboard and I’ve been wanting to make something a little different from my usual chocolate, cookie and brownie concoctions. Plus I really like poppy seeds!
Lemon Poppyseed Muffins
Grain free, Vegan
- 1 large ripe plantain (brown/yellow)
- 1/2c arrowroot starch
- 1/2c coconut flour
- 3T lemon juice
- 1/4c agave syrup
- 1/8-1/4t uncut stevia (or two packets)
- 2T poppy seeds
- 3T coconut oil
Preheat oven to 350F and lightly grease In a blender, puree your ripe plantain with liquid ingredients and set aside. In a large mixing bowl mix together arrowroot starch, coconut flour, stevia and poppy seeds.
Pour liquids from blender into the mixing bowl and stir batter together. The batter will appear lighter and fluffier (not liquidy like pancake batter).
Spoon batter into lightly greased muffin pan. Each muffin holder should be about 2/3 full of batter because these light and fluffy muffins will rise while baking. Place tray in preheated oven and bake 16-18 minutes.
Allow muffins to set and cool for approximately 20 minutes or so and then feel free to enjoy one or two… or three or four! [I topped mine with a vegan cream cheeze (recipe to come) but they are entirely delicious on their own].
I love that these muffins are so easy to toss in a zip lock and enjoy on the go. They make for a great treat while enjoying a few Sunday mimosas!