Vegan Lemon Poppy Seed Muffins
Ingredients
The muffins
-
2
batches
flax eggs
-
¾
cup
unsweetened applesauce
-
2
Tbsp
Meyer lemon zest
-
⅓
cup
Meyer lemon juice
-
1
tsp
vanilla or lemon extract
-
¼
cup
melted coconut oil or avocado oil
-
¼
cup
unsweetened almond milk
-
¼
cup
maple syrup or agave nectar
-
⅓
cup
natural cane sugar
-
½
tsp
sea salt
-
1½
tsp
baking soda
-
1
Tbsp
poppy seeds
-
1
cup
whole-wheat pastry flour
-
½
cup
rolled oats
-
½
cup
almond meal
The glaze
-
1
cup
powdered sugar
-
1
Tbsp
lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or grease it.
- In a large mixing bowl, prepare the flax eggs and let them rest for a few minutes.
- Add the applesauce, lemon zest, lemon juice, vanilla or lemon extract, oil, almond milk, maple syrup, cane sugar, baking soda, and salt to the bowl and whisk until combined.
- Add the flour, almond meal, and oats, stirring gently until just combined. If the batter is too thick, add a little more almond milk.
- Fold in the poppy seeds gently.
- Divide the batter evenly into the muffin tins, filling each about three-quarters full.
- Bake for 22-28 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled muffins.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
180
Total fat
7.6g
Total carbohydrates
26g
Total protein
3g
Sodium
90mg
Cholesterol
0mg
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