Vegan Lemon-Poppy Seed Muffins

Poppy seeds are derived from the opium poppy plant, but the amount used in baking is not enough to produce any psychoactive effects.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Vegan Lemon-Poppy Seed Muffins

Cooking Method: Baking Cuisine: International Courses: Bakery, Breakfast Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• ¹⁄₂ cup Almond flour
• 2 teaspoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• 2 tablespoon Poppy seeds
• ¹⁄₂ cup Coconut oil
• ¹⁄₂ cup Maple syrup
• 2 tablespoon Lemon juice
• ³⁄₄ cup Almond milk
• 1 tablespoon Lemon zest
• ¹⁄₂ teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, mix together the coconut oil, maple syrup, lemon juice, almond milk, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the muffins cool in the tin for 5 minutes.
8. Transfer the muffins to a wire rack to cool completely.
9. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.