Lemon Poppy Seed Muffins With Coconut Cream
"Did I mention that I added a full batch version of my Lemon Poppy Seed muffins? Well I did. And did I mention they are even tastier than the mug one? And did I mention I got a little carried away with the coconut cream glaze (leftover from cinnamon rolls)...oh wait, I don't have to, it's obvious."
-- @feastingonfruit
Recipe Intro From feastingonfruit

Just be sure that the Oat flour you use is certified gluten-free

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Yield: 6 muffins

1½ cups oat flour
½ cup maple syrup
Juice of 1 lemon (about 2 tbsp)
Zest of 1 lemon
½ cup applesauce
2 tbsp tapioca starch
2 tsp baking powder
1 tsp baking soda
1 tsp poppy seeds
Optional: ¼ tsp turmeric for extra color
Toppings: Coconut cream, for drizzling

Preheat the oven to 350˚F. Combine all the ingredients in a mixing bowl. Stir to combine. Line your muffin pan with paper liners or lightly coat with coconut oil.
Fill each muffin about ¾ of the way with batter. Bake for 25 mins.
Cool for a few minutes, frost if you want, then enjoy!

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