Ingredients

3 cups (375g) all-purpose flour
1 ¼ cups (250g) granulated sugar
2 ½ tablespoons poppy seeds
1 tablespoon lemon zest
2 ½ teaspoons baking powder
⅛ teaspoon salt (optional)
1 cup (250g) dairy-free milk
⅔ cup (165g) neutral oil
¼ cup (60g) lemon juice
1 teaspoon vanilla extract (optional)
3 tablespoons flaked almonds (optional)
1 cup (100g) powdered sugar
1-2 tablespoons lemon juice (for icing)

Instructions

1. Preheat oven to 220°C (425°F) and line muffin pan.
2. In a bowl, mix dry ingredients.
3. Add wet ingredients and combine gently.
4. Scoop batter into muffin tin.
5. Optionally, sprinkle flaked almonds on top.
6. Bake at 180°C (350°F) for 22-25 minutes.
7. Cool for 10 minutes, then on a wire rack.
8. For icing, whisk powdered sugar and lemon juice.
9. Drizzle icing on cooled muffins. Enjoy!

PREP TIME & NUTRITION:
Prep Time: 15 minutes, Cook Time: 25 minutes, Total Time: 40 minutes, Servings: 12 muffins, Calories: 331, Net Carbs: 46g, Fats: 15g, Protein: 4g