5 from 1 vote

These vegan lemon poppy seed muffins taste like little pieces of sunshine. Made with both poppy seeds and chia seeds, these plant-based muffins have an unexpected punch of protein as well. Poppy seeds are also a good source of magnesium and calcium.

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Ingredients

2 1/2 cups all-purpose flour, organic and unbleached
2 cups whole-wheat flour, organic
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
6 tablespoons flax meal , + 12 tablespoons water
1 1/2 teaspoon vanilla
2/3 cup brown sugar, lightly packed
1 cup maple syrup
3/4 cup lemon juice
2 teaspoon lemon zest, loosely packed
1 tablespoon chia seeds
1 tablespoon poppy seeds
1/2 teaspoon powdered ginger
1/3 cup water

Instructions

Preheat oven to 350°F and line muffin tins.
In a small bowl, combine 6 tablespoons flaxseed meal and 12 tablespoons water, then let sit.
In a medium bowl, mix all dry ingredients together.
In a large bowl, combine all wet ingredients together, adding flaxseed meal mixture last.
Slowly mix in dry ingredients to large bowl.
Thoroughly combine all ingredients using a mixer or spoon.
Scoop into muffin tins and bake for 25 minutes.
Enjoy for breakfast, dessert, or for a snack!

Notes

Please read through the above blog post for helpful tips & tricks!

Nutrition

Calories: 1887kcal, Carbohydrates: 404g, Protein: 38g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Sodium: 1393mg, Potassium: 1399mg, Fiber: 26g, Sugar: 172g, Vitamin A: 21IU, Vitamin C: 38mg, Calcium: 585mg, Iron: 15mg

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Lemon Poppy Seed Muffins