EASY LEMON POPPY SEED MUFFINS

Although I am a chocolate nut I do enjoy a good lemon treat.  My mother loves anything lemon so I think I get it from her.  I remember how she loved making her cakes from scratch … light, fluffy and lemony.  I definitely have her in mind every time I make these.  A great option for breakfast or enjoy one as a healthy snack with tea or coffee.  Oh, and I should mention the smell from your kitchen when baking these lemony muffins …… well ……. you just have to bake them to find out.  Heavenly!

Preheat oven 400F.

Grease with vegan butter or coconut oil a 12 cup large size muffin pan, set aside.  Prepare the flaxseed eggs by combining 2 tablespoons of ground flaxseed and 6 tablespoons of water.  Stir well and set aside for 15 minutes.

Whisk oat flour, sugar, xanthan gum, poppy seeds, lemon rind, baking powder, baking soda and salt in large bowl.

In a small bowl, mix yogurt, lemon juice, oil and vanilla.

Pour wet ingredients into dry ingredients.  Fold together gently just until combined.  Do not over mix.  Spoon batter into prepared muffin pan to rim of each muffin cup.  Bake 25 – 30 minutes or until tops of muffins appear golden.

Cool in muffin pan before removing.

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EASY LEMON POPPY SEED MUFFINS

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 25 - 30 minutes
  • Total Time: 40 - 45 minutes
  • Yield: 12 1x
  • Category: snack/dessert
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

Although I am a chocolate nut I do enjoy a good lemon treat.  My mother loves anything lemon so I think I get it from her.  I remember how she loved making her cakes from scratch … light, fluffy and lemony.  I definitely have her in mind every time I make these.  A great option for breakfast or enjoy one as a healthy snack with tea or coffee.  Oh, and I should mention the smell from your kitchen when baking these lemony muffins …… well ……. you just have to bake them to find out.  Heavenly!


Ingredients

Scale
  • 2 flaxseed eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
  • 3 cups oat flour
  • 1 cup organic sugar
  • 1 ½ teaspoons xanthan gum
  • 3 tablespoons black poppy seeds
  • 1 tablespoon lemon rind (one large lemon)
  • 2 teaspoons no aluminium baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1440g plain vegan yogurt (2 cups)*
  • ½ cup fresh lemon juice (1 ½ lemons)
  • ¼ cup coconut oil
  • 1 ½ teaspoons pure vanilla extract

 


Instructions

  1. Preheat oven 400F
  2. Grease with vegan butter or coconut oil a 12 cup large size muffin pan, set aside.
  3. Prepare the flaxseed eggs by combining 2 tablespoons of ground flaxseed and 6 tablespoons of water.
  4. Stir well and set aside for 15 minutes.
  5. Whisk oat flour, sugar, xanthan gum, poppy seeds, lemon rind, baking powder, baking soda and salt in large bowl.
  6. In a small bowl, mix yogurt, lemon juice, oil and vanilla.
  7. Pour wet ingredients into dry ingredients.  Fold together gently just until combined.  Do not overmix.
  8. Spoon batter into prepared muffin pan to rim of each muffin cup.
  9. Bake 25 – 30 minutes or until tops of muffins appear golden.
  10. Cool in muffin pan before removing.

 


Notes

Note:  No need to grease the muffin pan if using a stoneware muffin pan as I did.

*My favourite non-dairy yogurt is Yoso

Keywords: vegan muffin, vegan poppy seed muffin, vegan snack, gluten-free muffin, gluten-free poppy seed muffin

 

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