Recipes 

Vegan Lemon Poppy Seed Muffins

Updated: May 17

I just love the way these muffins pop over in the oven. It gives them a bakery quality feel that is sure to impress anyone. Something about anything lemon just makes me happy, I hope you love these as much as I do!

Vegan Lemon Poppy Seed Muffins

Yield: 12 muffins

Prep: 10 minutes

Total Time: 35 minutes

Ingredients:

3 cups flour

1 cup sugar

2 tbsp. poppy seeds

1 tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 cups almond milk

2 tbsp. lemon juice

1 1/2 tbsp. lemon zest

2 flax eggs (2 tbsp. ground flax seed+5 tbsp. water)

1 stick unsalted butter melted


Optional Glaze:

1/4 cup lemon juice

1/4 cup sugar

Directions:

  1. Preheat oven to 375 degrees and grease a muffin pan. I used a nonstick olive oil spray.

  2. In a medium sized bowl add your ground flax egg and water and stir to incorporate together. Set aside and allow it to gel for at least five minutes, this will make your flax egg.

  3. In a large bowl add your flour, sugar, poppy seeds, baking powder, baking soda and salt and stir until thoroughly incorporated together.

  4. To your flax egg add almond milk, lemon juice and lemon zest and mix together.

  5. Now add your wet flax mixture to your dry ingredients and stir together just until incorporated.

  6. Add melted butter and fold it into the batter. Only mix until incorporated, do not over mix your batter. The batter will be thick.

  7. Evenly divide batter amongst the 12 sections in your muffin pan. They will be filled to the top.

  8. Place into the oven and bake for 10 minutes, turn your pan around and bake for another 10-15 minutes until muffins are golden brown and a toothpick comes out clean.

  9. While the muffins are baking make your glaze. In a small saucepan over medium heat add lemon juice and sugar and stir together. Allow glaze to simmer for five minutes until it has thickened.

  10. Once your muffins are done allow them to cool for 5 minutes before brushing them with the glaze. Remove from the pan a cool on a cooling rack. Allow muffins to cool completely before storing.

  11. Enjoy!


Notes:


*If you can not find unsalted vegan butter you can use salted butter and remove the salt from the recipe. I have done this before without issues.


*Although the glaze is optional I do think it adds an additional burst of lemon flavor that is delicious!


*These store well in the freezer and can be reheated in the microwave. They are best served warm with a little bit of butter.

© 2017 Feenin For Greens | Monique Rachelle