Description
Bright and zesty muffins with poppy seeds that are perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup maple syrup (or agave syrup)
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the almond milk, maple syrup, vegetable oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the poppy seeds.
- Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure baking powder and baking soda are fresh for optimal rising. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg