Healthy Lemon Poppy Seed Muffins Recipe (Vegan, Gluten Free, Dairy-Free)
Healthy Lemon Poppy Seed Muffins Recipe (V, GF): beautifully moist and fluffy vegan lemon muffins bursting with poppy seeds and lemon taste. All these gluten free poppy seed muffins are the perfect balance of sour and sweet! Vegan.
Nope, I did not suddenly develop psychic abilities (which will be both frightening and cool all at once), I simply... FINALLY deciphered my greatest Healthy Lemon Poppy Seed Muffins recipe!! It's time to prepare to find the mornings EVER with those citrus pleasures. Update: I shared with an Easy Vegan Lemon Almond Poppy Seed Bread Recipe that you will adore!
For a long, long period, my most powerful baking things have relied upon the Beaming Baker Basics: peanut butter, vanilla, coconut and chocolate. You love them, I adore them, but everything about, I understand... all of the other things.
DESCRIPTION
Healthy Lemon Poppy Seed Muffins Recipe (V, GF): beautifully moist and fluffy sandwiches bursting with poppy seeds and lemon taste. The ideal balance of sour and sweet! Vegan.
INGREDIENTS
- Two 1/4 cups gluten free oat flour -- when using homemade oat flour, make sure it's quite finely ground (not rough )*
- 1/2 cup finely ground, blanched almond milk
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp poppy seeds
- 1/2 cup + 2 tbsp water
- 2 tbsp lemon juice
- Zest of 1 lemon (2 tbsp )
- 3 tbsp melted coconut oil
- 1/4 cup coconut oil
- 1/2 tsp vanilla extract
- 3 tbsp organic, unrefined confectioners' sugar** (glycemic substitute in notes)
- 1 tsp lemon juice
INSTRUCTIONS
- Line a muffin pan with cupcake liners. Put aside.
- In a large bowlsift together all of the dry ingredients except salt and poppy seeds: oat flour, almond flour, baking soda, and baking powder.
- Add milk and water into a microwave-safe bowl. Heat in increments until warm. Out of solidifying blended with these 14, this will avoid the coconut oil.
- In a medium bowl, whisk together all wet ingredients: milk, water, lemon juice, lemon zest, sugar, oil, maple syrup and vanilla. Whisk until integrated. Whisk until incorporated, ensuring no flour stains stay.
- Pour batter evenly into prepared muffin pan--filling every cup all the way into the top for large, round tops, and 3/4 of this way to get a larger amount of smaller cakes. Bake for 16-22 minutes. Mine required 20 minutes. Add a toothpick it is done.
- Place muffin pan on a cooling rack to cool for 20 minutes. Remove from muffin pan and then move to a rack to cool completely, about 1-3 hours. Optionally, till thickened: confectioners' sugar and lemon juice whisk ingredients together at a small bowl. Drizzle muffins. Enjoy! Storing instructions below.