Recipes || Vegan Lemon Poppy Seed Muffins

Posted on August 16, 2019

I appreciate any sweet treat that you can eat at breakfast time, and these muffins are definitely like that. They go great with a cup of coffee.

My only criticism of them that I’d change for next time is that they were a tad on the dry side so I’d potentially double the amount of syrup drizzle I used if I was going to make them again.

Vegan Lemon Poppy Seed Muffins

Ingredients:

(For the muffins):
1/4 cup of melted coconut oil
200 mL of coconut milk
juice of 1 lemon
zest of 1 lemon
8 tablespoons of maple syrup
1 teaspoon of vanilla extract
1/4 teaspoon of salt
3 tablespoons of poppy seeds
150 g of ground almonds
150 g of whole-wheat flour
3 teaspoons of baking powder
1/4 teaspoon of baking soda

(For the syrup):
juice of 1/2 a lemon
4 tablespoons of maple syrup

Directions:

Preheat the oven to 180 C.

Add milk, coconut oil, lemon juice and zest, maple syrup, vanilla, salt, poppy seeds and ground almonds into a large bowl.

Slowly stir in the flour, baking powder and baking soda. If the batter looks dry add a splash more coconut milk.

Pour into your muffin tins and bake for approximately 15 minutes.

Whilst your muffins are baking, make you syrup by combining the lemon juice and maple syrup. Drizzle it over the muffins the second that they come out of the oven. Let them soak the syrup up.