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