Easy Vegan Lemon Poppy Seed Muffins
Soft, fluffy vegan lemon poppy seed muffins that are perfect for snacking!
Servings 10 muffins
Equipment
Ingredients
- ⅔ cups unsweetened almond milk + 2 tsp apple cider vinegar
- 1½ cups all-purpose flour
- ½ cup Organic Cane Sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegan butter melted
- ⅓ cup Unsweetened applesauce
- ½ tsp lemon extract
- ¼ cup unsweetened almond milk
- 2 tbsp lemon zest
- 1 tbsp poppy seeds
Icing
- 1 cup organic powdered sugar
- 4 tsp lemon juice
Instructions
- Preheat oven to 400°
- Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.⅔ cups unsweetened almond milk + 2 tsp apple cider vinegar
- In a large mixing bowl, mix together the dry ingredients.1½ cups all-purpose flour, ½ cup Organic Cane Sugar, ½ tsp salt, 2 tsp baking powder
- Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.⅓ cup vegan butter, ⅓ cup Unsweetened applesauce, ½ tsp lemon extract, ¼ cup unsweetened almond milk, ⅔ cups unsweetened almond milk + 2 tsp apple cider vinegar
- Gently mix in the lemon zest and poppy seeds.2 tbsp lemon zest, 1 tbsp poppy seeds
- Evenly disperse the batter into your muffin pan using a ¼ measuring cup.
- Place in preheated oven and bake for 17 minutes or until they bounce back up after gently touching them.
- While the muffins are baking, whisk together the ingredients for the icing. Set aside.1 cup organic powdered sugar, 4 tsp lemon juice
- Once the muffins are finished baking, set them aside and allow to cool completely.
- Once cooled, drizzle the icing over the muffins. Enjoy!