These Gluten-Free Vegan Lemon Poppy Seed Muffins are moist and fluffy, fresh and tangy, and healthy enough for breakfast!
Ingredients
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 cup) unsweetened almond milk (or sub any other plant-based milk)
- Juice of 1 lemon
- Zest of 1 lemon
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons poppy seeds
- 150 g (1 1/4 cups) ground almonds* (almond meal)
- 150 g (1 1/4 cups) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- Juice of 1/2 lemon
- 4 tablespoons maple syrup
Instructions
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Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
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Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
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Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds and ground almonds
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Sift in the flour, baking powder and bicarbonate of soda
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Mix well, adding a tiny splash more milk if it’s looking too dry
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Transfer the mixture between 8 muffin cases in a muffin tin
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Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean
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Whilst the muffins are baking, mix together the lemon juice and maple syrup
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Drizzle it over the muffins as soon as they’re out of the oven – it will soak into the muffins better when they’re hot
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These muffins taste best eaten on the day they’re made, but keep for a few days. They can be reheated in the oven or an oven toaster if you like!
Recipe Notes
*You can alternatively use almond flour
Source: https://www.rhiansrecipes.com