-Optional: Add in protein powder -Optional: Add in more lemon juice / zest

1 ¾ cups rice flour ¾ cup cane sugar or less 1 ½ tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tbsp poppy seeds Zest of 1 large lemon ⅓ cup neutral oil (avocado, melted coconut, or vegetable oil) ¾ cup hemp milk 2 tbsp lemon juice 2 eggs (or flax eggs: 2 tbsp flax meal + 5 tbsp water, let sit 5 min) 1 tsp vanilla extract ½ tsp xanthum gum (optional, helps with structure)

Preheat oven to 350 F. Line muffin tin with liners.
In a large bowl, whisk together rice flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest
In another bowl, whisk oil, hemp milk, lemon juice, eggs, and vanilla until well combined
Pour the wet ingredients into the dry and stir until just combined. Let the batter rest for 15 minutes to improve texture.
Spoon batter into muffin liners, filling about ¾ full
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean
Let cool for 5-10 minutes, then transfer to a wire wrack