Lemon Poppyseed Muffins
Lemon Poppyseed Muffins
Secret ingredient: Chili Smith Heirloom Peruano Beans
Ingredients:
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 cup mashed banana
- 1 1/2 cups (250g) white Chili Smith Heirloom Beans cooked (I used Peruano Beans) Flageolet Heirloom Beans could also be used.
- 1/4 cup tahini or favorite nut butter
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup fresh squeezed lemon juice
- Zest of one lemon (more for taste)
- 3 Tbl poppyseeds, more for topping
Directions:
Instructions
Preheat the oven to 350 F.
Drain and rinse the heirloom beans well, then pat dry.
Blend all ingredients (except poppyseeds) until smooth in a food processor.
Add poppyseeds and gently stir into batter
Transfer the batter to a muffin tin with liners.
I used silicone liners.
Top with more poppyseeds if desired.
Bake on the center rack for 16-18 minutes, (oven time and temperatures vary) He