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lemon poppy seed muffin

Vegan Lemon Poppy Seed Muffins (Gluten Free)

  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 14 1x
  • Category: Bread and Baked Goods
  • Method: Baking

Description

Easy and light vegan lemon poppy seed muffins that are full of zest and sweetness, yet lower in sugar than most muffins and completely gluten free!


Ingredients

Scale

Dry Ingredients:

  • 2 1/2 cups gluten free 1-to-1 flour (make sure it contains xanthan gum)
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 2 tbsp poppyseeds

Wet Ingredients:

  • 1/2 cup vegan butter or coconut oil, melted
  • 1/3 cup maple syrup
  • 1/8 cup coconut sugar
  • 1/3 cup unsweetened applesauce
  • 1 cup coconut milk
  • 1 Yogi Tea Echinacea Immune Support Tea tea bag
  • 1/2 cup dairy free yogurt (such as coconut yogurt or cashew yogurt)
  • 1/3 cup lemon juice (about 2 lemons)
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350F and line a 12-tin muffin tin with liners.
  2. Heat the coconut milk to boiling, then steep Yogi Tea Echinacea Immune Support Tea for 5-10 minutes. Prepare the dry ingredients while that is steeping.
  3. In a medium bowl, whisk together all dry ingredients listed under “Dry Ingredients” and set aside.
  4. In large bowl, combine all of the wet ingredients, including the steeped Yogi Tea Echinacea Immune Support Tea coconut milk mixture until thoroughly combined.
  5. Sift in the dry ingredients into the wet and mix until it forms a thick and consistent batter.
  6. Fill each muffin liner about 3/4 of the way full with batter and place the muffin tin into the oven to bake for 35-37 minutes, or until the toothpick comes out clean.
  7. Enjoy your vegan lemon poppyseed muffins for up to 2 days stored covered on the counter or 7 days stored in the fridge.

Keywords: vegan lemon poppyseed muffins, healthy lemon poppyseed muffins, gluten free lemon poppyseed muffins