VEGAN GLUTEN FREE LEMON POPPYSEED MUFFINS

Ingredients:
2 cups gluten-free flour blend
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
1 cup non-dairy milk (such as almond milk)
1/4 cup coconut oil, melted
1/4 cup applesauce
1 tablespoon lemon zest
1/4 cup lemon juice
1 teaspoon vanilla extract
Instructions:
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine the gluten-free flour blend, sugar, baking powder, baking soda, salt, and poppy seeds.
In a separate mixing bowl, whisk together the non-dairy milk, melted coconut oil, applesauce, lemon zest, lemon juice, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let cool in the muffin tin for 5-10 minutes, then transfer to a wire rack to cool completely.