Gluten free & vegan lemon poppyseed cricket protein muffin recipe created by me below.
Ingredients:
~ 1 cup oat flour (blend heaping cup of oats in blender)
~ 1 cup cricket powder
~ 1 tsp baking powder
~ 1/2 tsp baking soda
~ 1/2 tsp salt
~ 2 organic lemons, zested & halved
~ 4 free range organic eggs, beaten
~ 2/3 cup maple syrup
~ 6 tbsp avocado oil
~ 2 tsp vanilla extract
~ 2 tbsp poppyseeds
~ Powdered sugar, for glazing (optional)
Directions:
Mix oat flour, cricket powder, baking soda, salt & lemon zest in a bowl.
Mix juice from 3 lemon halves (1/4 cup), eggs, maple syrup, avocado oil & vanilla extract in another bowl.
Combine wet & dry mixtures & stir until smooth. Stir in poppyseeds.
Divide batter evenly between 12 cup muffin tin.
Bake at 350F/190C for about 15 minutes, until toothpick inserted into centre comes out clean.
Allow to cool before glazing. To make glaze, mix powdered sugar with juice from remaining lemon half, adding sugar until desired consistency is reached.
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