VEGAN LEMON POPPY SEED MUFFINS
This recipe for vegan lemon poppy seed muffins is delicious,and full of flavors. It is a one-bowl recipe that can be baked as muffins or loaf.
12 muffins
Calories: 205kcal
Ingredients
- 2 cups unbleached wheat flour use whole wheat pastry flour for a lighter texture
- 1/4 cup unrefined sugar
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup coconut oil liquid form or avocado oil
- 1/4 cup maple syrup
- 3/4 cup almond or rice milk increase the milk for extra moisture
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/4 cup poppy seeds
- Optional: 1/4 cup unsweetened applesauce or mashed banana for extra moisture and softness
Instructions
- Preheat the oven to 350°F (180°C) and prepare a muffin tray with liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the coconut oil (warmed to liquid form if solid), maple syrup, and almond/rice milk. Mix well.
- Add the lemon juice, lemon zest, and poppy seeds to the wet ingredients. If you're adding applesauce or mashed banana, include it here.
- Pour the wet mixture into the dry ingredients and stir until just combined (avoid overmixing).
- Divide the batter evenly into the 12 muffin cups.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Start checking at 20 minutes to avoid overbaking.
- Let the muffins cool in the tray for a few minutes before transferring to a wire rack.
Notes
If you prefer a glaze, mix powdered sugar and lemon juice for a simple lemon glaze to drizzle over the cooled muffins.
You can substitute 1/4 cup applesauce or mashed banana for extra moisture, especially in drier climates or with flour that absorbs more liquid.
Nutrition
Serving: 1pieces | Calories: 205kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 125mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg