Author: Kingland International
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Skill Level: Easy
Diet: Vegan, Gluten-free
Category: Baking and Desserts
Cuisine: International
Yield: 14 - 16
Scrumptious coconut lemon and poppy seed muffins made with soy yoghurt: they're vegan, gluten-free and don't compromise on flavour whatsoever.
Batter
- 130 g buckwheat flour
- 190 g shredded coconut
- 1 tsp baking powder
- peel of 1 lemon (approx 1 tsp)
- 30g poppy seeds
- 130 g raw cane sugar or coconut sugar
- 200 ml chickpea water (drained from one large can chickpeas)
- 110 g Kingland Dairy Free Natural Unsweetened Greek Style Yogurt
- 120 ml soy milk.
Glaze
- 1 tbsp and 1 tsp lemon juice
- 50 g icing sugar
- 2 tsp lemon juice.
- Preheat oven to 180°C.
- Combine dry ingredients in a large mixing bowl (buckwheat flour, shredded coconut, baking powder, lemon peel, poppy seeds, sugar).
- Whip chickpea water until it forms stiff peaks, similar to whipped egg whites.
- Add the wet ingredients (soy milk, soy yoghurt, lemon juice) to the dry ingredients until wel combined.
- Fold in the whipped chickpea water.
- Use an ice cream scoop to spoon the batter onto he muffin liners; you should get approximately 14 – 16 muffins.
- Bake for 20 minutes in the preheated oven, or until a skewer inserted in the top comes out clean.
- Whisk together the lemon juice and icing sugar, and drizzle the muffins once cool. Top with extra lemon peel and poppy seeds.
PRO TIP
