Lemon Poppyseed Muffins

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Lemon Poppyseed Muffins {Vegan}

Learn how to make this delicious vegan lemon poppyseed muffin recipe with just a few ingredients. The perfect breakfast or aftertoon tea snack.

Keyword muffins, vegan muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12

Ingredients

Dry Ingredients

  • 3 cups flour whole-wheat, all-purpose or spelt
  • 1 cups sugar
  • 2 tbsp poppy seeds
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 1/2 cup plain coconut yogurt
  • 1 tsp apple cider vinegar
  • 2 tbsp fresh lemon juice
  • 1 1/2 tbsp grated lemon zest
  • 1 1/4 + 1 tbsp coconut oil melted
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 375F. Grease a muffin tin with coocnut oil or line with baking cups and set aside.

  2. In a large bowl, combine all dry ingredients and set aside.

  3. In a small bowl, combine all wet ingredients.

  4. Pour wet ingredients into dry ingredients and fold until just combined.

  5. Fill the muffin cups about 2/3 full and bake for 18 – 20 minutes, until a toothpick inserted in the middle comes out clean.

  6. Allow th emuffins to cool in or out of the tin and serve.

Recipe Notes

Enjoy the muffins fresh. These muffins will keep in a plastic bag or container for two to three days.