Vegan Lemon Poppy Seed Muffins

Breakfast, Dessert

This weekend I decided to make these Vegan Lemon Poppy Seed Muffins.  They had a lemony tart and sweet taste, and they were moist and delicious.  The poppy seeds added some additional flavor, and the muffins were pretty easy to make.

I hope you try making them.  If you like the following recipe, drop a comment below and share it with your friends.


Vegan Poppy Seed Lemon Muffins

Wet Ingredients:
1 Cup of almond milk
2-4 Tablespoons of lemon juice
1/4 Cup of unsweetened applesauce
1/4 Cup of avocado oil
Lemon zest from 2 lemons
1 Teaspoon of vanilla extract

Dry:
2 Cups of gluten-free flour
3/4 Cup of organic sweetener or you can use coconut sugar
2 and 1/2 tablespoons of poppy seeds
1 Tablespoon of baking powder
1/4 Teaspoon of Himalayan salt

Directions:
-Preheat the oven to 375F/190C for about 15 minutes. Lightly grease a mini muffin tin or use cupcake liners.
-In a medium bowl mix together the milk and lemon juice then set aside for about 5 minutes then add the applesauce, oil and lemon zest and combine.
-In a large bowl, whisk together the dry ingredients and make a well in the
center.
-Pour the wet ingredients into the flour mixture and combine well. Try not to over mix. Use a cookie scoop about a tablespoon of batter in each muffin tin. Bake for about 10-12 minutes or until a toothpick is inserted in the center comes out clean. Let them cook in a wire rack, then enjoy!

 

 

 

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