Ingredients - makes 6 big or 9 small
2 cups coconut flour
2 tsp baking powder
¼ tsp baking soda
3 tbsp poppy seeds
2 tbsp powdered Neat Nutrition Vanilla protein powder
1/2 cup sugar
1/2 tsp salt
1/2 cup melted vegan spread
zest & juice of 1 lemon
1 cup oat milk
1 tsp apple cider vinegar
for the glaze:
¾ cups powdered sugar
1-2 tbsp fresh lemon juice
Method
Preheat oven to 180C.
In a medium sized bowl, combine the flour, baking powder, soda, poppy seeds, vanilla protein powder, sugar and salt. Mix well.
In another bowl, combine the melted spread, lemon juice, milk and apple cider vinegar.Â
Add the wet ingredients to the dry ones by folding the batter gently until smooth and incorporated. Spoon into cupcake liners and bake for 15-20 minutes, until a toothpick inserted comes out clean. Let cool completely before icing.
To make the icing, combine the powdered sugar and lemon juice until you reach the desired consistency. Pour over muffins. Enjoy!