How To Make Vegan Lemon-Poppy Seed Muffins
These poppy seed muffins mix an earthy taste with a sharp tangy flavor from the lemons. Serve this vegan version of the muffins for a healthier treat.
Preheat the oven to 350 degrees F. Grease 9 muffin cups or line cups with paper liners.
Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl.
Stir into sugar mixture. Fold in mashed banana and poppy seeds.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
Mix confectioners’ sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.
- Calories: 192.26kcal
- Fat: 6.79g
- Saturated Fat: 2.70g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.49g
- Polyunsaturated Fat: 1.19g
- Carbohydrates: 32.13g
- Fiber: 1.10g
- Sugar: 18.99g
- Protein: 2.18g
- Sodium: 159.91mg
- Calcium: 91.19mg
- Potassium: 97.92mg
- Iron: 0.90mg
- Vitamin A: 0.28µg
- Vitamin C: 5.53mg
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