Lemon Poppyseed Muffins

INGREDIENTS

3/4 cup

unsweetened applesauce

1/3 cup

coconut sugar

1/4 cup

unsweetened almond milk (or other dairy-free milk or choice)

1/4 cup

raw cashew butter (recommended) (or other nut or seed butter of your choice)

1/4 cup

refined coconut oil (melted)

3 tbsp

fresh lemon juice (from 1 large lemon or 2 small lemons)

1 tbsp

freshly grated lemon zest (from about 2 lemons)

1/2 tsp

vanilla extract

1 cup

Bob’s Red Mill gluten-free oat flour

1 cup

Bob’s Red Mill blanched almond flour

2 tbsp

flax meal

2 tbsp

poppy seeds

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

sea salt

1/4 cup

coconut butter (melted)

3 tbsp

fresh lemon juice

2 tbsp

pure maple syrup

to 4 tablespoons almond milk (warmed)