About the Recipe
A bright and lightly sweetened snack that is grain-free and WFPB.
1 1/3 cup dairy-free yogurt
2/3 cup lemon juice
2/3 cup coconut sugar
1/4 cup agave syrup (optional)
1 tsp baking soda
2 tsp baking powder
2 Tbs lemon zest
1 cup tapioca starch or arrowroot starch
4 cups almond flour
5 Tbs poppy seeds
1 tsp Vanilla Extract
1/2 tsp miso paste or 1/8 tsp salt
Preheat oven to 350 degrees Fahrenheit.
Zest and juice lemons.
In a large mixing bowl, combine the yogurt, lemon juice, and coconut sugar (and agave if using). Stir/whisk until combined and no lumps remain.
Add the baking powder, baking soda, salt, tapioca starch, almond flour, and lemon zest. Stir to form a thick batter.
Stir in the poppy seeds until evenly mixed.
Divide the batter into muffin tins filling each until it is level with the top of the pan.
Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.
Remove from the oven and cool for at least 15 minutes before removing from the pan.