Whole Wheat Vegan Lemon Poppy Seed Muffins
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!
Servings: 6 muffins
Ingredients
- 1 cup whole wheat flour or an all purpose gluten free baking flour
- 1/2 cup organic cane sugar
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1 pinch finely ground sea salt
- 1/2 cup almond milk or non dairy milk of choice
- 1/4 cup unsweetened applesauce
- 2 tbsp coconut oil melted
- 1 tsp vanilla paste or extract
- 1 tbsp lemon juice
- zest form half a lemon
glaze (optional)
- 1/2 cup organic powdered sugar
- 2-3 tbsp almond milk
Instructions
- 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.
Notes
Muffins will keep well if lightly covered at room temperature 2 days, 4 days in refrigerator and 2 months in the freezer.