Ingredients for Vegan Lemon Poppy Seed Muffins
- Whole Wheat Pastry Flour
- Barley Flour
- Poppy Seed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Flax Seeds
- Water
- Frozen Apple Juice Concentrate
- Fresh Lemon Juice
- Canola Oil
- Pure Maple Syrup
- Zest of 2 lemons
- Vanilla Extract
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How to Make Vegan Lemon Poppy Seed Muffins
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, whisk together the maple syrup, oil, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the plant-based milk.
- Fill each muffin liner about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious vegan lemon poppy seed muffins with your favorite spread!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
42g
Fat
3g
Carbs
10g