Description
This Vegan Lemon Poppy Seed Muffins recipe is deliciously moist, fluffy and bursting with flavour of this lovely citrus. Easy to make in just 1-bowl using healthy ingredients! Gluten-Free, Refined Sugar Free & Oil-Free.
Ingredients
Units
Scale
- 2/3 cup vegan buttermilk* (166ml // make your own by combining 2/3 cup plant based milk + 1.5 tsp apple cider vinegar)
- 1/3 cup lemon juice (83ml)
- 1/3 cup coconut sugar (68g)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/4 cup + 2 tbsp oat flour (166g)
- 1 cup almond flour (112g)
- 3 tbsp tapioca starch (28g)
- 2 tbsp poppy seeds (18g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Pre-heat oven to 425 F. Line 6 muffin tins with muffin liners or lightly grease the tin.
- Into a large bowl add in the vegan buttermilk, lemon juice, coconut sugar, lemon zest and vanilla extract. Whisk until combined. Add in the oat flour, almond flour, tapioca starch, poppy seeds, baking powder, baking soda and salt. Mix with a spatula until combined.
- Divide the batter into 6 muffin tins. Bake 5 minutes. Reduce the temperature to 350 F and bake for another 18-20 minutes or until cooked through. Let the muffins cool in the pan for 2-3 minutes and then transfer to a wire rack to cool completely.
Notes
- Recipe adapted from my Healthy Blueberry Oatmeal Muffins
- Helpful Equipment: large mixing bowl, whisk, spatula, muffin tin, muffin liners
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 12.4g
- Sodium: 314mg
- Fat: 12.3g
- Saturated Fat: 1.1g
- Unsaturated Fat: 10.2g
- Trans Fat: 0
- Carbohydrates: 39.2g
- Fiber: 5.2g
- Protein: 8g
- Cholesterol: 0