Coconut lemon and poppy seed muffins
Author: 
Recipe type: Dessert
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 14-16
 
Ingredients
  • 1 cup buckwheat flour
  • 1.5 cups shredded coconut
  • 1tsp baking powder
  • peel of 1 lemon, approx. 1 tsp
  • ¼ cup poppy seeds
  • 1 cup raw cane sugar/ coconut sugar
  • ½ cup soy yogurt
  • ½ cup soymilk
  • Glaze:
  • 1tbs and 1tsp lemon juice
  • 50g icing sugar
  • 200ml chickpea water (the amount in one large can of chickpeas)
  • 2tbs lemon juice
Instructions
  1. Preheat your oven to 180°C
  2. Add buckwheat flour, shredded coconut, baking powder, lemon peel, poppy seeds and the sugar into a large mixing bowl.
  3. Whip your chickpea water until it forms stiff peaks, similar to the concistency of whipped egg whites.
  4. Add the soy milk, soy yogurt and lemon juice to the dry ingredients and mix until well combined.
  5. Fold under the whipped chickpea water.
  6. With the help of an îce cream scoop distribute the batter onto the muffin liners. Add one scoop to each muffin liner, you will get approximately 14-16 muffins with this amount.
  7. Place your muffins in the preheated oven and bake for 20 minutes or until a tooth pick stuck in the middle comes out clean.
  8. When your muffins are done let them cool completely. Then whisk together the lemon juice and the icing sugar and drizzle your muffins with the glaze. Top with lemon peel and poppy seeds.
Recipe by at https://fannythefoodie.com/2016/03/18/coconut-lemon-poppy-seed-muffins-throwbackthursday-time-wonderful-downunder/