Vegan Lemon Poppy Seed Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tbsp poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plant-based milk
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Preparation
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt
In a separate bowl, mix the plant-based milk, lemon juice, vegetable oil, vanilla extract, and lemon zest
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely
