Vegan Meyer Lemon Poppy Seed muffins

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2 minutes, 22 seconds Read

Sometimes, a recipe will ask you how to make it. These 30-minute lemony-glazed beauties were a perfect example.

While browsing through Trader Joe’s, I spotted a new lemon next to my usual favorites: Meyer lemons.

It excites me to experiment when things are in season where I live. Meyer lemon poppyseed muffins were the only thing I could think of when I saw this bunch of juicy lemons.

Save time and effort by making this batter in just ONE bowl. This is also vegan, whole grain, and extremely easy! It’s also very versatile, as you can substitute the poppy seed for nuts, seeds, or fruit.

You can use them as a thank-you, a party snack, or for bridal showers. They are also great to give out at parties. Your recipients will love these cards. Cheers!\

Ingredients

Muffins:

  • Two batches of flax eggs
  • Unsweetened applesauce, 3/4 cup
  • 2 heaping Tbsp Meyer lemon zest (or regular lemons)
  • 1/3 cup Meyer lemon juice (or regular lemon juice)
  • Use 1 tsp of vanilla or lemon ( optional).
  • 1/4 cup melted coconut oil or avocado oil
  • 14 cups unsweetened Almond Milk
  • If you are not vegan, substitute honey for 1/4 cup of maple syrup or agave.
  • 1/3 cup natural cane sugar
  • Half a teaspoon of sea salt
  • 1 1/2 tsp baking soda
  • Use chia or poppy seeds instead of (optional).
  • 1 cup unbleached whole-wheat flour or substitute
  • 1 cup rolled Oats
  • Almond meal* 1/2 cup

For the Glaze:

  • One cup powdered Sugar* (sifted).
  • Lemon juice, 1 tbsp

Instructions

  • Preheat oven to 375°F (190°C) and line standard muffin tins with 12 paper liners or lightly grease them (amount written in the original recipe // adjust for changing batch size).
  • In a large bowl, prepare flax eggs and allow to rest for several minutes. At this point, zest the lemons.
  • Add the applesauce, zest, juice, oil, almond or maple milk, agave or maple syrup, cane sugar, and baking soda. Whisk. The baking soda and lemon juice react, causing the mixture to foam.
  • Stir flour, almond meal, and oats with a spatula or spoon until combined. Be careful not to overmix. Add a little more almond milk if the batter seems too thick. It should be dense but not pourable. Instead, it should be scoopable. Add the poppy seed and gently stir again.
  • Divide batter evenly among muffin tins. (Should be enough to make 11-12 muffins as written in the original recipe (adjust the batch size if you change it).
  • Bake for 22-28 minutes or until the toothpick comes out clean when inserted in the middle. Allow to cool in the pan for 5 minutes, then remove and cool on a cooling rack.
  • If you are glazing the muffins, combine the powdered Sugar with the lemon juice in a small dish until it forms a thin glaze that can be brushed or drizzled on.
  • Keep covered at room temperature for a few days. For long-term storage, freeze (up to one month).

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