Perfectly soft whole wheat Vegan Lemon Muffins with Poppy Seeds are easily becoming one of my favorite recipes not just because they take about 30 minutes to make from start to finish but they are made in just one bowl!
1cupwhole wheat flouror an all purpose gluten free baking flour
1/2cuporganic cane sugar
1 pinchfinely ground sea salt
1/2cupalmond milkor non dairy milk of choice
1 tspvanilla paste or extract
zest form half a lemon
1/2 cuporganic powdered sugar
2-3 tbsp almond milk
Preheat the oven to 400 F and prepare a muffin pan with 6 liners. In a mixing bowl, stir together the flour, sugar, baking powder, poppy seeds and salt. Add in the milk, applesauce, coconut oil, vanila, jucie and zest and stir just until combined. It's okay if there's a couple streaks of dry spots.
Use a cookie scooper to drop 2-3 scoops of batter into each liner. For larger muffin tops, only distribute the batter between 5 muffin liners.
Bake them for 20-23 minutes and the tops are golden brown. Let cool for 10 minutes before stirring together the glaze and drizzling over the muffins. Enjoy.
Muffins will keep well if lightly covered at room temperature 2 days, 4 days in refrigerator and 2 months in the freezer.