One Bowl Vegan Lemon Poppyseed Muffins
Ingredients
- 1 3/4 cups flour*
- 2/3 cup raw sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch sea salt
- 1 cup non-dairy milk
- 2 Tablespoons fresh lemon juice
- 1/2 cup neutral oil
- 1 teaspoon vanilla powder or extract
- 1 1/2 Tablespoons grated lemon zest
- 1 Tablespoon poppy seeds
- 2 teaspoons additional raw sugar for topping, optional
Preparation
Preheat oven to 350 degrees degrees. Line muffin tin with paper liners or lightly oil. Use 9 for bakery style muffins with big tops, 12 for smaller muffins perfect for lunchboxes + snacks
Add non-dairy milk to a large bowl and stir in lemon juice. Let curdle. You just made vegan buttermilk! Stir in oil and vanilla extract
Add flour, raw sugar, baking powder, baking soda and sea salt. Mix until just combined. Fold I. lemon zest and poppy seeds. Scoop batter into muffin tins, dividing evenly. Sprinkle additional raw sugar over the batter if desired
Bake for 18-25 minutes, until a toothpick inserted in center comes out clean. Shorter for 12 muffins, longer for 9 muffins
Flour note: I tried this recipe with spelt flour, all purpose flour and homemade gluten free oat flour. All work! Our favorite was spelt, with gluten free oat the second runner up
