Vegan Lemon Poppy Seed Muffins
Bright, zesty, and irresistibly soft, these Vegan Lemon Poppy Seed Muffins deliver the perfect balance of sweetness and tang in every bite. Made with fresh lemon juice, fragrant lemon zest, and a sprinkle of poppy seeds, these plant-based treats are bursting with citrusy flavor and wholesome texture. Coconut oil and almond milk ensure a moist, tender crumb, while a splash of apple cider vinegar adds the perfect lift without the need for dairy or eggs. Ready in just 35 minutes, these quick and easy muffins are ideal for breakfast, brunch, or a delightful snack. Plus, they're completely dairy-free, egg-free, and perfect for anyone looking for a vegan-friendly baked good that's as beautiful as it is delicious. Bake a batch today to brighten your day with a burst of lemony goodness!
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Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons poppy seeds
- 0.75 cup unsweetened almond milk
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 1 tablespoon apple cider vinegar
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or lightly grease the tins if you prefer not using liners.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds until well combined.
Step 3
In a separate bowl, combine the almond milk, fresh lemon juice, lemon zest, and vanilla extract. Stir them together until mixed.
Step 4
Add the melted coconut oil and apple cider vinegar to the wet ingredients, mixing until fully incorporated.
Step 5
Pour the wet ingredient mixture into the dry ingredient bowl. Gently stir with a spatula or wooden spoon until just combined, being careful not to over-mix. The batter should be somewhat lumpy.
Step 6
Use a spoon or ice cream scoop to divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Step 8
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Step 9
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (688.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1906.8 |
| Total Fat 71.4g | 0% |
| Saturated Fat 50.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2235.9mg | 0% |
| Total Carbohydrate 304.4g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 153.2g | |
| Protein 23.3g | 0% |
| Vitamin D 65.9IU | 0% |
| Calcium 619.0mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 484.5mg | 0% |
Source of Calories