• 1 egg
• 2 to 3 tablespoons maple sugar (omit if using a sweetened baking mix) 
• 1 teaspoon zest of Meyer lemon
• 2 teaspoons avocado oil
• 1/2 teaspoon vanilla extract 
• 2 tablespoons fresh Meyer lemon juice
• 1/3 heaping cup Grain-Free All Purpose Flour Mix (use the one from my course if you’re a student!) OR any paleo, almond-flour-based flour mix like Bob’s Red Mill or Thrive Market*

*Check the back of the packaging for ingredients. If your mix has no baking powder (Bob’s Red Mill Paleo Baking Flour does not), add 1/2 teaspoon of that. And, if you use a sweetened baking mix like Simple Mills Vanilla Cupcake Mix, omit the maple sugar from this recipe. 

Cashew Butter Glaze Option:

• 1 tablespoon cashew butter 
• 1 teaspoon coconut oil
• 1 tablespoon maple syrup or honey 
• 1 teaspoon lemon juice 
• 1/4 teaspoon poppyseeds (sprinkle on top at end)

Or 1 tablespoon melted dairy-free frosting (Simple Mills or Miss Jones) + 1/4 teaspoon poppyseeds OR my cashew butter glaze + 1/4 teaspoon poppyseeds