Description
Light, fluffy vegan lemon poppyseed muffins bursting with fresh citrus flavor and topped with a sweet lemon drizzle. Perfect for a bright breakfast or snack.
Ingredients
- 1 cup almond milk
- 2 tsp apple cider vinegar
- 1.5 cups all purpose flour
- 3/4 cup almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp sea salt
- 2 tbsp poppyseeds
- 1/2 cup coconut sugar
- 1/3 cup vegan butter (melted)
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 6 tbsp icing sugar
- 2 tsp lemon juice
Instructions
- Preheat the oven to 375F/190C and line a muffin tin with baking cups.
- In a small bowl, combine almond milk and apple cider vinegar and let sit for 10 minutes to create vegan buttermilk.
- In a medium bowl, mix all purpose flour, almond flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
- In a large bowl, whisk together coconut sugar, melted vegan butter, vanilla extract, and lemon juice. Add the vegan buttermilk and mix until combined.
- Add the dry ingredients to the wet mixture and fold gently until a smooth batter forms.
- Fill muffin liners about 2/3 full and bake for 16 minutes or until a toothpick inserted comes out clean.
- Remove muffins and let cool on a wire rack.
- For the drizzle, whisk icing sugar and lemon juice until smooth, then drizzle over cooled muffins.
Notes
- Use odorless coconut oil as a substitute for vegan butter if desired.
- Adjust sweetness by increasing coconut sugar if skipping the drizzle.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For extra lemon flavor, add additional zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
