Whole Food Plant Based Lemon Poppyseed Muffins
Makes 12 muffins
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dates, pitted and soaked in boiling water for 10 minutes
unsweetened, non-dairy milk
regular rolled oats
100% pure maple syrup
Preheat oven to 350°F (175°C) and line your muffin tin with liners.
Zest your lemon and set aside for now. Add the non-dairy milk and lemon juice to a small bowl. Mix and set aside for now.
Place the oats, baking powder, baking soda and salt in your blender and blend into a powder, about 15 seconds. Transfer to a large mixing bowl.
Drain and discard the date water and transfer the dates to your blender, along with the non-dairy milk / lemon mixture, applesauce, maple syrup and vanilla. Blend until smooth.
Transfer the blended liquid mixture to the large mixing bowl with the dry ingredients. Add the lemon zest and poppy seeds and gently mix (don't over mix).
Divide the batter evenly between the 12 muffin liners.
Bake for 25-30 minutes and cool before munching!
To make these muffins gluten-free, be sure to purchase oats that specify gluten-free processing.