Lemon Poppy Seed Muffins
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.
Servings: 12 Muffins
Calories: 209kcal
Ingredients
- 2 flax eggs
- 2 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons chia seeds
- 2 teaspoons poppy seeds
- 1/4 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1/3 cup brown sugar lightly packed
- 1/2 cup maple syrup
- 6 tablespoons lemon juice (juice from 2 lemons)
- 2 tablespoons lemon zest (2 lemons worth)
- 1/3 cup almond milk
- 1/3 cup melted butter
Instructions
- Preheat oven to 350°F, line muffin tin, prepare flax egg and set aside.
- Add dry ingredients into a large bowl and combine.
- Pour wet ingredients into the bowl, slowly stirring together.
- Combine all ingredients thoroughly using a mixer or spoon. Do not over mix.
- Scoop into muffin tin and bake for 25 minutes, until toothpick comes out clean.
- Serve plain or with a citrus glaze.
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 209kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 183mg | Potassium: 95mg | Fiber: 2g | Sugar: 14g | Vitamin A: 159IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg
