Lemon Poppy Muffins
Disease will never overwhelm you if your determination to be healthy is strong enough.
Lemon Poppy Muffins
Servings: 12 Muffins
Ingredients
- 2 cups Whole wheat pastry flour
- ½ cup Sucanat
- ¼ cup Poppy seeds
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 cup Dairy free milk (almond, oat or coconut milk)
- ⅓ cup Lemon juice
- 2 Egg replacers (2 tbsp. ground flaxseed meal with 6 tbsp. water)
- 1 ½ tsp Vanilla extract
Instructions
- Preheat oven to 350°F.
- Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
- Stir together flour, Sucanat, poppy seeds, baking soda, and baking powder in a large mixing bowl.
- In a separate bowl, mix together almond milk, lemon juice, egg replacers, and vanilla extract. Add the wet mixture to the flour mixture and stir until just combined.
- Fill the prepared muffin cups to the top and bake 25–30 minutes, until the tops bounce back when lightly pressed. Remove from the oven and let stand 8–10 minutes; then remove the muffins from the pan.
Notes
For a stronger lemon flavor, add 1 teaspoon of lemon zest with the dry ingredients.
Chopped walnuts and dry, unsweetened coconut can also be added to this recipe.