Easy Vegan Lemon Poppy Seed Muffins
Soft, fluffy vegan lemon poppy seed muffins that are perfect for snacking!
Servings 10 muffins
Ingredients
- 2 tbsp lemon zest
- 1 tbsp poppy seeds
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup white sugar
- ½ tsp salt
- 2 tsp baking powder
Wet Ingredients
- ⅓ cup melted vegan butter
- ⅓ cup plain unsweetened applesauce
- ⅔ cups unsweetened almond milk + 2 tsp apple cider vinegar
- ½ tsp lemon extract
- ¼ cup unsweetened almond milk
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.
- In a large mixing bowl, mix together the dry ingredients.
- Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.
- Gently mix in the lemon zest and 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.
- Once the muffins are finished baking, set them aside and allow to cool completely.
- Once cooled, drizzle the icing over the muffins. Enjoy!