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LEMON POPPYSEED MUFFINS

Ingredients:
1 can chickpeas, rinsed and thoroughly drained
3 eggs
2 tbsp maple syrup
1 tbsp coconut oil, melted
2 tbsp lemon juice
1 tbsp lemon zest
1 scoop Slim Mama Shake (vanilla)
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp salt
2 tbsp granulated stevia
1 tbsp poppyseeds

Icing:
1/2 cup low fat vanilla yogurt
1 tbsp coconut flour

Directions:
Preheat oven to 180°C. In a food processor, blend chickpeas till smooth. Add all remaining ingredients to the food processor except poppyseeds and blend till smooth. Stir in poppyseeds.
Pour batter into muffin tins and bake for 35 minutes. Cool in pan on wire rack at least 20 minutes. Make icing by mixing ingredients until combined then spread on cooled muffins. Store in the fridge.

Serves: 10
Calories per serve: 115