Raspberry Lemon Poppyseed Muffins

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Recipe Intro From veggiekins

Thank you VeggieKins for making Lemon Poppyseed Muffins even better! She topped them with some fresh Driscoll's raspberries for som extra sweetness and freshness. 

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  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 12

Recipe Card

ingredients

  • 1 cup oat flour
  • 1/2 cup quinoa flour (or oat flour)
  • 1/3 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons lemon juice
  • 2 tablespoons poppy seeds
  • 1 tablespoon arrowroot powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 package Driscoll's raspberries
  • 1 tablespoon lemon zest, optional

Method

  • Step 1

    Preheat oven to 350℉.

  • Step 2

    Whisk flours, arrowroot powder, baking soda and baking powder in a large bowl until combined. Add maple syrup, applesauce, lemon juice, apple cider vinegar, and vanilla extract and mix with a spatula until smooth. Add poppy seeds and lemon zest.

  • Step 3

    Spoon batter into muffin liner cups, leaving about a centimeter of space at the top of the cup.

  • Step 4

    Slice raspberries into halves or leave whole and place on top of the muffins.

  • Step 5

    Bake for about 20-25 minutes or until tops are golden brown.