Vegan Lemon Poppy Seed Muffins
Serves 1210 mins prep25 mins cook
These Vegan Lemon Poppy Seed Muffins are bright, zesty, and incredibly moist. I make them with fresh lemon, poppy seeds, and a mixture of oat and almond flour for a delicious gluten-free treat. Ready in just 35 minutes, they're perfect for sharing at kids' parties or afternoon snacks!
0 servings
What you need
Instructions
0 Preheat oven to 350 F/ 120 C. 1 Put flours, sugar, baking powder, into a medium bowl. Whisk to mix and break up any clumps. 2 Make a little well in the middle and add in the coconut milk, lemon juice and apple sauce. 3 Whisk again to combine and get a smooth batter. 4 Fold in the lemon zest and poppyseeds 5 Fill 12 muffin tins lined with baking cups or prepare the muffin tins with butter or oil. I use foil baking cups as they don’t stick like paper does. I also smoothed the batter down on the top by using a moistened finger, this helps them rise evenly as they bake. 6 Bake at 350 for 23-25 minutes. Depending on your oven, your baking time may vary by a minute or two. Start checking them at 20 minutes and take out when a toothpick comes out clean and the tops just begin to get firm. 7 Let cool in the muffin tins. Once cool to the touch, remove and continue cooling on baking racks until completely cool, about an hour. 8 Once cooled you can top with the icing if you choose to use it and serve.View original recipe