Description
Delightful vegan muffins with refreshing lemon flavor and a lovely crunch from poppy seeds, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, baking powder, baking soda, and salt together.
- In another bowl, combine the almond milk, maple syrup, vegetable oil, lemon juice, and lemon zest. Stir until well-blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the poppy seeds.
- Divide the batter into the muffin tin, filling each liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring them to a wire rack.
Notes
Store leftover muffins in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg