Vegan Lemon Poppyseed Muffins
These muffins are vegan, gulten-free, soy-free, and they use Tocos.
- 1/4 cup avocado oil
- 1 cup almond milk
- Juice and zest of 1 lemon
- 1/2 cup maple syrup (or sub another sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons poppy seeds
- 1/4 cup Tocos
- 1 1/4 cups almond meal
- 1 1/4 cups gluten-free flour blend
- 2 heaped teaspoons baking power
- 1/4 teaspoon baking soda
Preheat oven to 350F.
Place avocado oil in a large bowl, add the milk along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds, and almond meal.
Sift in gluten-free flour, baking powder, and baking soda.
Mix well, adding a tiny splash more milk if it’s looking dry.
Transfer mixture into lined or buttered and floured muffin tins. You can also make this in a loaf tin.
Bake for 20-25 minutes until golden brown and an inserted skewer comes out clean.
What's tocos? As Bon Appetit puts it, "Made from rice bran solubles, tocos has been called the next big 'skin food'..." Read more.