coconut lemon poppyseed muffins

I was afraid these muffins didn't have a future as a published blog post. I was so excited to bake these and the batter was seriously amazing {IT'S VEGAAAAAN!!!}, so I knew they were at least going to taste great. 

But when I popped them in the oven, for some odd reason, they did not rise into the beautifully round, domed muffins I was envisioning. Instead, I got some flat, lifeless looking things.  When I took them out to cool, the paper cups were pulling away from the muffins and I was like yay close to losing my mind and falling into a crying pile of Sophie on the kitchen floor. 

It'd been a pretty horrible day, and I did not need a baking fail to top it all off. I look for therapy in baking! NOT MORE STRESS. If I was wanting more stress, I'd have studied for that quiz and that test that were technically due yesterday.

HOWEVER. All hope was not lost. When I tasted one I literally said "How the heck are these vegan and gluten-free?" Guys, they taste amazing. AMAZING. Fresh, lemony, zingy, coconut-y, and just lightly sweetened. 

The texture is also SPOT ON, and you'd never be able to tell that they're made from gluten-free flour. I think I added the perfect flour ratios. 

So since the texture AND the taste were so divine, I figured I'd let go of my dome-shaped-muffin-filled dreams because even my mom sampled these and loved them, saying I should post them. 

I like pretty food, so I did all that I could to try to make these look appealing. I removed the paper cups because WHY did they pull away from the muffins, I do not know. It was weird. That made them a lot easier on the eyes. 

But ya know what? Some foods are butt-ugly, but they taste fantastic. And that is these muffins. 

 

coconut lemon poppyseed muffins {GF & Vegan}

1/4 c. corn flour

1 c. ground oat flour

3/4 c. sorghum flour

1/4 c. tapioca flour

1 tbsp. baking powder

1 tbsp. poppy seeds

3/4 c. coconut milk

1/4 c. lemon juice

1/2 c. canola oil

2 tbsp. pure maple syrup

1/2 c. sugar

2 tsp. vanilla extract

2 tbsp. lemon zest

Preheat oven to 375º and grease or line a muffin tin; set aside. In a large bowl, whisk flours, baking powder, and poppy seeds until combined. Add coconut milk, lemon juice, oil, maple syrup, sugar, vanilla, and lemon zest. Stir until smooth. Scoop batter into prepared muffin tin. Bake for 25-35 minutes or until a toothpick inserted comes out clean. Let cool.