Vegan Lemon Poppyseed Muffins
Brighten your mornings with these tender and zesty Vegan Lemon Poppyseed Muffins, a plant-based twist on the classic bakery favorite! Bursting with the tangy flavor of fresh lemon juice and zest, and speckled with nutty poppy seeds, these muffins are perfectly moist thanks to melted coconut oil and unsweetened almond milk. With a quick mix-and-bake method, they come together in just 35 minutes, making them ideal for busy mornings or a delightful tea-time treat. Completely dairy-free and egg-free, this recipe is a must-try for vegan bakers and anyone looking for a light yet flavorful snack. Serve warm or at room temperature and enjoy the perfect balance of citrus and sweetness in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Poppy seeds
- 0.75 cup Granulated sugar
- 1 cup Unsweetened almond milk
- 0.25 cup Lemon juice
- 1 tablespoon Lemon zest
- 0.33 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds until well combined.
In a separate medium bowl, mix the granulated sugar, unsweetened almond milk, lemon juice, lemon zest, melted coconut oil, vanilla extract, and apple cider vinegar. Stir until the sugar is completely dissolved.
Pour the wet ingredients into the dry ingredients and gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps.
Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 306.6 g | 111% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 153.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 733 mg | 56% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
