Almond Poppy Seed Muffins

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Almond Poppy Seed Muffins

Makes 12 Muffins

  • 2 cups flour ( I use sprouted whole wheat flour)
  • 1 cup granulated sugar ( I used coconut sugar)
  • 1 Tablespoon poppy seeds
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 “eggs” (flax, Neat or EnerG egg replacer)
  • 1 cup unsweetened almond milk
  • 2/3 cup applesauce
  • 1 teaspoon pure vanilla
  • 1 teaspoon almond extract

Instructions:

  • Preheat oven to 350
  • Line muffin tin with papers.
  • Combine and whisk all of the dry ingredients together and set aside.
  • Combine and whisk all of the wet ingredients in a separate bowl.
  • Combine wet and dry ingredients altogether.
  • Put batter into muffin papers about 3/4 full.
  • Bake for 20-25 minutes.
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