Vegan lemon poppyseed muffin recipe, sugar & gluten-free

Makes 9-10 regular sized muffins

• 1 cup buckwheat flour
• 1 cup oat flour
• 1 tbsp. coconut oil
• 5 tbsp. apple sauce
• Zest of two lemons
• Juice of one lemon
• ½ mashed banana
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 3 tbsp. poppy seeds
• ½ tsp salt
• 1 tsp vanilla extract
• 1 ¼ cup plant-based milk (soya, almond, coconut, rice etc.) 

Steps:

1. Preheat the oven to 180 degrees Celsius.
2. In a bowl mix together all the wet ingredients: ½ a mashed banana, 1 ¼ cup of plant-based milk, 1 tsp vanilla extract, zest of 2 lemons, juice of one lemon, 5 tbsp of apple sauce and 1 tbsp of melted coconut oil. Mix until well combined.
3. In a separate bowl mix all the dry ingredients: 1 cup buckwheat flour, 1 cup oat flour, 1 ½ tsp baking powder, ½ tsp baking powder, 3 tbsp of poppy seeds and ½ tsp salt. Mix well until incorporated.
4. Add the dry ingredients to the wet ingredients and mix either by hand or you could also use an electric mixer to avoid lumps. The batter should be a thick consistency but still pourable in muffin trays.
5. Line your muffin tray with cupcake liners or use a silicone tray and simply distribute the batter evenly to each mould.
6. Bake at 180 Celsius for 35-45 min depending on the oven you are using, once 35 minutes have elapsed start checking with a toothpick or a knife to see if the muffins are ready. If there is batter on the toothpick bake a little bit more, then check again and so on.
7. Let them cool in the tray before taking out. 

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