Gluten-Free Vegan Lemon Poppy Seed Muffins

INGREDIENTS

1 1/2

Lemon, Juice of

Lemon, Zest of

200 milliliters

Almond milk, unsweetened

12 tbsp

Maple syrup

150 g

Almonds* (almond meal), ground

1/4 tsp

Bicarbonate of soda

150 g

Gluten-free flour blend

3 tbsp

Poppy seeds

1 pinch

Salt

1 tsp

Vanilla extract

60 g

Coconut oil

2 heaped teaspoons baking power ((ensure gluten-free if necessary))