Vegan Lemon Poppyseed Muffins

Ingredients: (makes approx 18 medium muffins)

  • 2 cups organic all purpose flour
  • ¼ cup organic poppy seeds
  • ½ cup organic cane sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp. ground flaxseed + 3 tbsp. water mixed together in small bowl
  • Zest from 1 lemon + juice from lemon
  • 1 ¼ cup nutmilk warmed to room temperature
  • 1 tbsp. apple cider vinegar
  • ¼ cup vegan margarine (melted)

For Lemon glaze mix together:

  • 1/2 cup sifted organic powdered sugar
  • 1 tbsp lemon juice

Directions:

Preheat oven to 350 degrees Fahrenheit.

In large bowl mix flour, poppy seeds, sugar, baking powder, baking soda and lemon zest.

In a small bowl mix nutmilk and apple cider vinegar (it should curdle a bit).  Add in lemon juice and margarine and mix.

Add nutmilk mixture and flaxseed mixture together and mix until blended.

In medium greased muffin tins (or use parchment paper/muffin foils in tins) add mixture to each until about 2/3 filled.

Bake at 350 degrees Fahrenheit for 25-30 minutes until slightly browned and when you poke a toothpick in, no mixture sticks to it. 

Let cool, top with lemon glaze.

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