2 cups gluten free oat flour
1 1/2 T poppy seeds
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 flax eggs (real eggs will work too)
1/2 cup coconut sugar
1/4 cup unsweetened applesauce
1/2 cup almond milk (or milk of choice)
1 tsp vanilla extract
Juice of 1 small lemon
1 tsp lemon zest
Preheat oven to 350.
In one bowl, mix all the dry ingredients.
In another bowl, mix the wet.
Add dry to wet and mix only until combined.
Spoon batter into standard sized lined muffin pans.
Bake for 10-12 minutes or until a toothpick comes out clean.
Let the muffin cool completely before removing from the pans.
Store in the fridge or freeze for longer.