Prepare a batch of these delicious vegan lemon and poppy seed muffins ahead of time. Perfect mid morning or afternoon snack and to add to the kids lunch boxes.

Lemon and Poppy Seed Muffins
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Prepare a batch of these delicious vegan lemon and poppy seed muffins ahead of time. Perfect mid morning or afternoon snack and to add to the kids lunch boxes.
Lemon and Poppy Seed Muffins
Print Recipe
Prepare a batch of these delicious vegan lemon and poppy seed muffins ahead of time. Perfect mid morning or afternoon snack and to add to the kids lunch boxes.
Servings Prep Time Cook Time
9muffins 15minutes 15minutes
Servings Prep Time
9muffins 15minutes
Cook Time
15minutes
Ingredients
  • 180 grams buckwheat flour
  • 6 grams baking powder (1 ½ tsp)
  • 3 grams baking soda ½ tsp
  • salt ½ tsp
  • 18 grams poppy seeds tbsp
  • 2 lemons zest of 2 and juice of 1 only
  • 65 grams coconut sugar
  • 2 eggs
  • 1/2 tsp almond extract
  • 1/4 cup coconut oil
Servings: muffins
Ingredients
  • 180 grams buckwheat flour
  • 6 grams baking powder (1 ½ tsp)
  • 3 grams baking soda ½ tsp
  • salt ½ tsp
  • 18 grams poppy seeds tbsp
  • 2 lemons zest of 2 and juice of 1 only
  • 65 grams coconut sugar
  • 2 eggs
  • 1/2 tsp almond extract
  • 1/4 cup coconut oil
Servings: muffins
Instructions
  1. Preheat oven to 190C (375F). Line a muffin tin with 9 muffin liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  3. In a separate bowl add lemon zest and sugar, and rub the lemon zest into the sugar with your fingers. Next add in eggs, yogurt, lemon juice and almond extract; mix until smooth and well combined.
  4. Fold in the dry ingredients until almost combined, then stir in melted and cooled coconut oil.
  5. Divide batter evenly between the 9 muffin cups. Bake in the oven for 15-20 minutes or until toothpick comes out clean.
  6. Allow to completely cool before serving.

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