Lemon Poppyseed Muffins
Servings: 12 muffins
Ingredients
- 45 grams dates
- 120 grams sugar
- 4 oz applesauce (113 grams)
- 240 grams milk (can use oat milk)
- 1 egg
- 1 zest lemon
- 1 tsp lemon extract
- 165 grams almond flour
- 165 grams brown rice flour
- ½ tsp baking soda
- 1 tbsp poppyseeds
Instructions
- Butter or oil muffin tin. Preheat oven to 350˚F. Chop the dates.
- Mix together sugar, applesauce, milk, and egg in a large bowl.
- Add lemon zest and lemon extract. Mix in flours, baking soda, poppyseeds, and dates.
- Bake for 25-30 minutes.