Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Ingredients

  • 1 Cassavaberry All-Purpose Baking Mix

  • 1½ cups unsweetened applesauce

  • ¼ cup coconut sugar

  • 2 tablespoons poppy seeds

  • Zest of 1 large lemon (or 2 small lemons) (PRO TIP: zest lemon before juicing!)

  • ½ cup fresh lemon juice

  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with parchment muffin papers.

  2. Pour the Cassavaberry All-Purpose Baking Mix into a large mixing bowl.

  3. Stir in the coconut sugar, poppy seeds, and lemon zest until well combined.

  4. Add the applesauce, vanilla, and fresh lemon juice. Stir until fully combined—do not overmix.

  5. Immediately divide the batter evenly among the prepared muffin cups.

  6. Let the batter rest for 5 minutes before baking.

  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the muffins feel firm to the touch.

  8. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

  9. Store in a covered container in the refrigerator or freeze for longer storage.
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