Instructions
- Preheat oven to 375 degrees. Line a standard muffin tin with paper liners.
- Assemble flax eggs in a large mixing bowl. Allow it to rest for a few minutes.
- Add applesauce, lemon juice and zest, Kite Hill almond milk yogurt, maple syrup or agave, cane sugar, baking soda, salt and whisk for 45 seconds. Note: Lemon juice and baking soda will cause the mixture to foam. because the lemon juice will react with the baking soda.
- Add flour, almond meal and oats and stir until evenly combined (Note: careful not to over-mix) The mix should be thick and not pourable.
- Stir in the poppy seeds whisk once more.
- Divide batter evenly between muffin tins.
- Bake for 17-22 minutes (or until the toothpick comes out clean when inserted in the middle of the muffin). Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
- Whisk the glaze ingredients together until a thin, pourable glaze is formed. Drizzle the glaze over the muffins and enjoy!