Bright, fluffy lemon poppy seed muffins decadently contrasted with Hu Simple Dark Chocolate. Vegan, gluten-free, snack or dessert approved!

Makes 12
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You will need
  • 3/4 cup (180g) nondairy yogurt (or applesauce)
  • 1/2 cup (120g) lemon juice
  • 1/3 cup (105g) maple syrup
  • 1/3 cup (50g) coconut sugar
  • 1/2 cup (120g) almond milk
  • 1 tsp vanilla extract
  • 1 3/4 cups (210) oat flour
  • 1 1/2 cups (180g) almond flour
  • 1/4 cup (30g) tapioca flour (optional)
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp lemon zest
  • 3 tbsp (20g) poppy seeds
  • Glaze: 1/2 cup (120g) almond milk + Hu Simple Dark Chocolate
Step One

Preheat the oven to 350ºF.

Step Two

Whisk together the yogurt/applesauce, lemon juice, maple syrup, coconut sugar, almond milk, and vanilla.

Step Three

Add the dry ingredients, and whisk/stir till no lumps remain.

Step Four

Fold in the poppy seeds.

Step Five

Scoop into a lined muffin pan, filling each 3/4 of the way (makes 12).

Step Six

Bake for 25-30 minutes at 350ºF.

Step Seven

Cool completely before glazing.

Step Eight

For the glaze, melt the Hu Simply Dark Chocolate with the almond milk. Stir until smooth.

Step Nine

Top the cooled muffins. Chill briefly to set.

Step Ten
Enjoy! Store leftovers in the fridge in an airtight container for up to a week, or you can freeze the un-glazed muffins for longer storage.