Gluten Free Maca Lemon Poppy Seed Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 24
this recipe yields 24 MINI muffins
  • 1 tsp baking soda
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp egg replacer
  • 2 tbsp poppy seeds
  • ¼ tsp sea or Himalayan salt (optional)
  • 3 cups almond flour
  • 1 tsp pure vanilla extract
  • ½ cup liquid plant sweetener of your choice or honey (non-vegan option)
  • 1½ cup apple sauce
  • lemon zest of one lemon
  • 2 tbsp gelatinized red maca powder (optional) [if you decide to use maca in only half of the batch, cut down the amount of maca by half]
  • ½ c cashews
  • 1 tbsp honey or plant sweetener
  • 2 tsp lemon juice
  • ¼ c almond milk
  1. Preheat the oven to 375 F
  2. Line muffin tin with muffin cups
  3. Combine all dry ingredients, then add all wet ingredients and either fold in with a spoon, or use a hand-held blender to mix ingredients
  4. Evenly fill each muffin cup (about 1.5 heaping tsp each)
  5. Bake for 20 minutes until golden brown
  6. Cool off for at least 10-15 minutes before glazing
  1. Blend glaze ingredients in a high speed blender until smooth
Recipe by Vegalicious at