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Vegan Lemon Poppy Seed Muffins


  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 6-10 depending on size 1x

Ingredients

Scale

Muffin:

  • 1 1/2 cups flour
  • 1/2 cup cane sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil, melted
  • 1 large banana, mashed, 1/2 cup
  • 1/2 cup almond milk (room temp)
  • 2 tbsp poppy seeds 
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract (optional)
  • 1 teaspoon lemon zest
  • 1 tbsp lemon juice

Optional icing:


Instructions

  1. 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.
  2. Whisk the flour, sugar, baking powder and salt in a large bowl.
  3. 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.
  4. Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fill batter into the muffin cups.
  5. 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.
  6. 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.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1
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