Vegan Lemon Poppy Seed Muffins
User Reviews
5
Vegan Lemon Poppy Seed Muffins
Description
The Vegan Lemon Poppy Seed Muffins rely on oat and almond flours to create a tender, slightly dense crumb. The batter is flavored with fresh lemon zest and juice, providing a natural citrus brightness that complements the earthiness of the poppy seeds. Maple syrup adds sweetness while applesauce and Greek-style vegan yogurt contribute moisture and a slight tang, enriching the muffin's texture.
Once baked, the muffins show a delicate rise and a soft center with a lightly crisp surface. Poppy seeds scattered atop add a textural contrast and speckled appearance. Optionally, a lemon icing made from coconut butter, maple syrup, and lemon juice can be drizzled to enhance the lemon flavor and provide a subtle creamy sweetness that pairs well with the muffin’s moist crumb.
These muffins suit breakfast or snack occasions where a lightly sweet citrus baked good is desired. They can be stored at room temperature or refrigerated, and they freeze well, maintaining flavor and texture when thawed.
Notes guide the use of vegan Greek-style yogurt for moisture and texture, with suggestions for homemade substitutes or adjustments if using thinner yogurts. Storage tips include airtight containers and freezing durations to keep the muffins fresh.
Ingredients
Dry ingredient:
- 220 grams oat flour fine, 2 ¼ cups
- 60 grams almond flour fine, ½ cup
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- 2 tablespoons poppy seeds plus an extra pinch for decoration
Wet ingredients:
- ½ teaspoon lemon from about 1 large lemon, zest
- ⅓ cup lemon juice fresh
- ½ cup applesauce
- ½ cup maple syrup
- ½ cup Greek-style yogurt I used Kite Hill Greek-style; see Notes, thick, vegan, unsweetened
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
Optional icing:
- 1 tablespoon coconut butter this is pureed coconut, which is different than coconut oil.
- 1 teaspoon maple syrup
- 1 teaspoon lemon juice or non-dairy milk; for thinning or consistency
Instructions
- Preheat oven to 375 degrees F (190 C) and locate a standard 12-cup muffin pan. If the pan is non-stick you shouldn't need oil or liners, though you can oil the pan or use paper liners if you like.
- In a mixing bowl whisk together all dry ingredients. In a separate bowl whisk together all wet ingredients.
- Pour wet into dry, and stir until combined. Divide the batter evenly among the muffin cups, using approximately ⅓ cup batter per muffin. Sprinkle a few extra poppy seeds on top if desired.
- Bake for 16 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let stand in the pan for 5 minutes, then transfer muffins to a cooling rack.
To make the icing:
- In a mug or small bowl warm the coconut butter just enough to melt it (about 10 seconds in the microwave).
- Whisk in the maple syrup, and add milk or lemon juice as needed for consistency. Microwave for a few more seconds if needed. Drizzle over the muffins and serve.
Notes
- Use vegan Greek-style yogurt, such as Kite Hill, for ideal moisture and texture in the muffins.
- If using thinner yogurt, consider straining it or reducing the non-dairy milk to maintain batter consistency.
- Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 6 days.
- Muffins can be frozen for 1 to 2 months; thaw overnight in the refrigerator for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Cholesterol | 0mg | 0% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
