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vegan-gluten-free-lemon-poppy-seed-muffins-recipe

Vegan Gluten-Free Lemon Poppy Seed Muffins

Delicious and zesty lemon poppy seed muffins that are both vegan and gluten-free.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 muffins
Calories: 180 kcal

Ingredients 

Dry Ingredients

  • 2 cups Gluten-free flour
  • 1 cup Sugar
  • 1 tablespoon Poppy seeds
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt

Wet Ingredients

  • 1 cup Almond milk or any plant-based milk
  • ½ cup Coconut oil melted
  • 1 tablespoon Lemon zest from about 2 lemons
  • ¼ cup Lemon juice freshly squeezed
  • 1 teaspoon Vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. In another bowl, mix the almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 180kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 150mg | Potassium: 50mg | Fiber: 2g | Sugar: 12g | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Keywords

Gluten-Free, Lemon, Muffins, Poppy Seed, Vegan
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