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vegan-lemon-poppy-seed-muffins-recipe

Vegan Lemon Poppy Seed Muffins

Delicious and moist vegan lemon poppy seed muffins, perfect for breakfast or a snack.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup almond milk or any plant-based milk
  • ½ cup vegetable oil
  • ¼ cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest from 1 lemon
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. In another bowl, mix the almond milk, vegetable oil, lemon juice, lemon zest, 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, filling each about ⅔ full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Lemon, Muffins, Poppy Seed, Vegan
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