Vegan Lemon Poppy Seed Muffins
Ingredients
-
2
cups
all-purpose baking flour or gluten-free baking flour
-
¾
cup
sugar
-
2
tablespoons
poppy seeds
-
1
tablespoon
baking powder
-
¼
teaspoon
sea salt
-
1¼
cups
unsweetened almond milk or your favorite plant-milk
-
2
teaspoons
fresh lemon zest
-
⅓
cup
freshly-squeezed lemon juice
-
¼
cup
unsweetened applesauce
-
¼
cup
coconut oil, melted
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with liners or nonstick spray.
- In a bowl, mix the dry ingredients: flour, sugar, poppy seeds, baking powder, and sea salt.
- In another bowl, combine the wet ingredients: almond milk, lemon zest, lemon juice, applesauce, coconut oil, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until just combined, ensuring no lumps remain.
- Spoon the batter into the muffin tin and bake for 15-18 minutes until golden brown.
- Allow the muffins to cool on a rack before serving warm or at room temperature.
Nutrition Facts (estimated)
Servings
12
Calories
184
Total fat
5.8g
Total carbohydrates
30.2g
Total protein
2.7g
Sodium
90.5mg
Cholesterol
0mg
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