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Vegan Lemon Poppy Seed Muffins

Vegan Lemon Poppy Seed Muffins

Lisa
These vegan and gluten free muffins are bursting with the fresh citrus flavor of a lemon and the slight crunchiness of the poppy seeds, make a perfect morning treat with your favorite hot beverage.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Course Dessert, gluten free, Snack, vegan
Cuisine American

Ingredients
  

  • 2 Egg Substitute equal to two eggs
  • 1/3 Cup Sugar
  • 1 tsp Pure Vanilla Extract
  • 1/4 Cup Apple Sauce
  • 1/2 Cup Plant Based Milk I used almond or oat milk.
  • 1/4 tsp Pure Lemon Extract
  • 1/2 tsp Poppy Seeds
  • 1/2 tsp Salt
  • 1 1/2 tsp Baking Powder
  • 1/4 Cup Gluten Free Flour I used King Arthur Measure for Measure.
  • 1 1/2 Cup Almond Flour

Optional Add-ins

  • 1 Cup Berries of your choice Blueberries, Strawberries, Raspberries, and Blackberries
  • Crushed or slivered almonds As a topping

Instructions
 

  • Preheat your oven to 400° F.
  • Line cupcake pan with parchment paper cupcake liners.
  • Mix up the egg substitute to the package instructions and set aside to thicken.
  • Combine the flours, baking powder, salt, and poppy seeds in a mixing bowl, and set aside.
  • In a medium mixing bowl, combine the milk substitute, sugar, vanilla, and lemon extracts and blend.
  • Add the egg substitute and apple sauce to the liquid mixing bowl and stir.
  • Lastly, add the flour mixture to the liquid and stir until no lumps.
  • If you're adding berries or nuts to the batter, now is the time to stir them in.
  • Scoop the mixture into the cupcake pan, filling them about 2/3rds full.
  • If you're topping these muffins with slivered or crushed almonds, sprinkle on top of each muffin.
  • Place the cupcakes into the oven for about 30 minutes, or until a toothpick comes out clean when it is inserted in the center of the muffin.
  • Cool the muffins in the pan for about 5 minutes and then remove the muffins and place on a cooling rack to let them cool completely

Notes

Storing these Muffins
 
Once the muffins have cooled completely, place them in an airtight container and store them in the refrigerator for up to 3 days.
 
If you want to save some of there muffins for a later date, place into a airtight container and place in the freezer.
Keyword dairy-free, lemon poppy seed muffins, muffins, plant based, vegan, vegan lemon poppy seed muffins, Vegan muffins