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Lemon Poppy Seed Muffins | via veggiechick.com #vegan #oilfree

Lemon Poppy Seed Muffins (Vegan)

5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
With flavors of lemon and poppy seeds throughout, these Lemon Poppy Seed Muffins are not only a healthy dessert alternative but also super delicious.
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Ingredients

  • 3/4 cup unsweetened soy milk
  • 2 teaspoons apple cider vinegar  
  • 1/2 cup oat flour*
  • 1 1/2 cups whole wheat flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup organic granulated sugar
  • 1/4 cup vegan butter - melted (I like Miyoko's Kitchen or Earth Balance)
  • 2 teaspoons lemon zest - zest lemons before juicing
  • 1/4 cup fresh lemon juice - about 2 medium lemons
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons poppy seeds - can sub with chia seeds

Lemon Glaze:

  • 3/4 cup powdered sugar - confectioner's
  • 2 tablespoons fresh lemon juice - 1 medium lemon

Instructions

  • Preheat oven to 375 F and let the oven heat for 15 minutes before baking. To a muffin/cupcake pan, add liners.
  • In a small bowl, add soy milk and apple cider vinegar. Stir to combine and let sit for 5 minutes (it will curdle as it sits).
  • In a large bowl, add oat flour, whole wheat flour, baking powder and baking soda. Stir well to combine thoroughly.
  • In a medium bowl, add sugar and butter and stir to combine. Add lemon zest, lemon juice, vanilla, and poppy seeds. Stir to combine.
  • Add the soy milk mixture into the sugar mixture and stir to blend. Then add the wet mixture to the dry flour mixture. Stir with a large spoon to combine. Do not over-mix; some clumps will remain.
  • Quickly pour batter into each muffin liner, each 3/4 full. Bake at 375 F for **20-25 minutes or until toothpick inserted in the middle comes out clean. Let cool.
  • To make the lemon glaze- in a small bowl, add the powdered sugar and lemon juice. Stir well with a spoon until blended. Drizzle 1-2 teaspoons over each cooled muffin. Let sit 5 minutes before serving (icing will harden). Makes 12 muffins. Store in airtight container in the fridge for up to a week.

Notes

*You can also use all-purpose flour instead of whole wheat flour, or a combination of oat, whole wheat or all-purpose flours. Please note different flours will change the consistency of the muffins.
**Ovens vary. I cook these muffins for 21 minutes and they are the perfect consistency.

Nutrition

Serving: 1muffin | Calories: 184kcal | Carbohydrates: 34.1g | Protein: 3.3g | Fat: 4.5g | Sodium: 98mg | Sugar: 19.3g
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