Go Back
Print Recipe

Lemon Poppy Muffins

Prep Time10 minutes
Baking Time30 minutes
Total Time40 minutes
Course: Side
Cuisine: Whole-Food
Keyword: Lemon, Muffin, Poppy
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.