Lemon Poppy Seed Muffin Tops
Lemony, light and fluffy cookies great for snack or breakfast.
Servings: 8 large cookies
Ingredients
- 1/3 cup unsweetened applesauce
- 2 large eggs
- 2 Tbsp avocado or vegetable oil
- 1/4 cup maple syrup or honey
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 cup almond flour
- 1 cup quick-cooking rolled oats
- 2 tsp baking powder
- 1/4 tsp fine salt
- 1 Tbsp poppy seeds
Instructions
- Preheat oven to 350 degrees. Line a sheet pan with parchment or use a silicone baking mat.
- In a large bowl, whisk applesauce, eggs, oil, maple syrup, lemon zest, and lemon juice. Add remaining ingredients then stir everything together with a large spoon or spatula. Your batter should be wet but able to scoop onto the baking sheet. If your batter seems too loose, add an additional 2 tablespoons of almond flour.
- Scoop batter onto the prepared sheet pan using a 1/4 cup measuring cup or a large cookie scoop. Bake until lightly golden brown around the edges, 10 to 12 minutes. Allow to cool on the pan or transfer to a rack. Store in an airtight container on the counter for 1 day or in the refrigerator for 4 days. Wrap well and freeze for up to 1 month.