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Infused Lemon Poppyseed Muffins


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 marijuana infused coconut 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


  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.
This is an original recipe from DopeBoo.com.

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