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Infused Lemon Poppyseed Muffins [Vegan, Gluten-Free]

Well hello, friends!

These past two weeks have been so hectic! As we recently wrote on Facebook, I (Mandy) collaborated with a good friend (Ronit — #MissC) to put together a cannabis-infused private dinner party for a handful of poker players.

Then the next day, Aaron and I made treats for a bachelor party! The fun times just keep on comin’…

We made two treats for the handful of gentlemen. The guy who contacted me requested “vegan and healthy,” so that is exactly what we delivered. 🙂

First were these cannabis-infused Lemon Poppyseed Muffins (vegan, gluten-free).

Nom nom nom…




The second treat was these almond chocolate-chip cookies (vegan) that turned out divine. (Aaron ate, like, 8 of them yesterday)

Both recipes will be shared — don’t you worry! As will this cannabis-infused (raw vegan) chocolate-chip mint ice cream. It is coconut and cashew-based and is so fucking freaking good.

Anyhoo, you came here for this lemon poppyseed muffin recipe, so here you go!

This recipe was adapted from Minimalist Baker’s version. Guys, this blog is my favorite on the internet (hope you can find it — #RIPNetNeutrality) and it’s worth visiting.

Without further ado…

Infused Lemon Poppyseed Muffins [Vegan, Gluten-Free]

Preparation Time: 10 minutes + 20 minute cook time = 30 minutes

Serving Size: 12 muffins

Ingredients

For the Muffins:

  • 2 flax eggs (3 Tbsp flax meal + 5 Tbsp water, stir and let set for 5 minutes)
  • 3/4 cup unsweetened applesauce
  • 1/3 cup lemon juice
  • 1 heaping Tbsp lemon zest
  • 1 tsp vanilla or lemon extract
  • 1/8 cup melted coconut oil
  • 2 Tbsp infused coconut oil* (depending on potency of cannabis oil, sub non-infused cannabis oil)
  • 1/4 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 1/3 cup natural cane sugar
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1 Tbsp poppy seeds (or sub chia seeds)
  • 1/2 cup rolled oats
  • 1/2 cup almond meal (if you don’t have almond meal, sub all-purpose gluten-free flour)
  • 1 cup all-purpose gluten-free flour

    For the Glaze:

  • 1 cup powdered sugar
  • 1 Tbsp lemon juice

Instructions

  1. Preheat oven to 375 degrees Fahrenheit and line a standard muffin tin with 12 paper liners, or lightly grease with coconut oil.
  2. Prepare flax eggs in a medium-size mixing bowl and let rest for a few minutes.
  3. Add applesauce, lemon juice and zest, both types of coconut oil, almond milk, maple syrup or agave, cane sugar, baking soda, salt and whisk for 45 seconds. It will foam up because the lemon juice will react with the baking soda.
  4. Add flour, almond meal, and oats and stir with a spoon or spatula until just combined. Be careful not to over-mix. If the batter is too thick, add a dash of almond milk. The batter should be thick and NOT pourable but scoopable. Pour in the poppy seeds and stir once more.
  5. Divide batter evenly between muffin tins (should be enough for between 11-12).
  6. Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
  7. If glazing, whisk the ingredients together until a thin, pourable glaze is formed and brush or drizzle it on the muffins.
  8. Will keep covered for several days. Freeze for long-term storage.




We hope you enjoy this recipe! Aaron and I certainly did.

Until next time,

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