This week I whipped up some fab dishes! Something I also do for Eat Drink Shrink is create an effortless concept for the weekend. While some of us prefer to dine out on the weekends, a lot of us take it as an opportunity to get in the kitchen, which I love!
When it comes to full proof brunch concepts, I love a good muffin. I skipped doing muffins for years as I never came across the right balance with texture. Vegan recipes were too dry or didn’t cook all the way thru and just underwhelming altogether. Until I came across the perf recipe!
What’s fab about these muffins, is everything! It’s my staple recipe, features a handful of staple ingredients, no dairy, no eggs, minimal added sugar, tons of poppy seeds, buttery soft, perf for brunch, perf for any season, and just an iconic combo you don’t want to miss!
If you’re searching for the perf muffin recipe or just crave all things lemon, you’re going to love this recipe for vegan Lemon Poppy Seed Muffins!!
Heat oven to 350 degrees F., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Add melted coconut oil, mashed banana, room temp almond milk, vanilla extract, lemon extract (optional), lemon zest, poppy seeds, and lemon juice to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fill batter into the muffin cups.
Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops begin to dry out simply make a tent with aluminum foil to prevent them from further drying out.
For the icing combine the lemon juice and powdered sugar. Add more lemon juice or powdered sugar if needed to achieve the desired consistency. Top with a little lemon zest while still wet.
