Name: Vegan Lemon Poppy Seed Muffins
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 12 servings
Ingredients: 2 batches flax egg; 0.75 cup applesauce (unsweetened); 2 heaping tbsp lemon zest ((or regular lemons)); 0.33 cup lemon juice ((or regular lemon juice)); 1 tsp vanilla extract (optional); 0.25 cup coconut oil (melted, or avocado oil); 0.25 cup almond milk (unsweetened); 0.25 cup maple syrup (or agave nectar); 0.33 cup cane sugar (natural); 0.5 tsp sea salt; 1.5 tsp baking soda; 1 tbsp poppy seeds (optional // or sub chia seeds); 1 cup whole wheat pastry flour ((or sub unbleached all-purpose)*); 0.5 cup rolled oats (*); 0.5 cup almond meal (*); 1 cup powdered sugar (sifted); 1 tbsp lemon juice

Instructions

Show units in method

1

Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners, or lightly grease.
2

Prepare flax egg (2 batches) in a large mixing bowl and let rest for a few minutes. Zest lemon(s) at this time.
3

Add applesauce (0.75 cup), tbsp lemon zest (2 heaping), lemon juice (0.33 cup), vanilla extract (1 tsp) (optional), coconut oil (0.25 cup), almond milk (0.25 cup), maple syrup (0.25 cup), cane sugar (0.33 cup), baking soda (1.5 tsp), sea salt (0.5 tsp) and whisk. It will foam up because the lemon juice will react with the baking soda.
4

Add whole wheat pastry flour (1 cup), almond meal (0.5 cup) and rolled oats (0.5 cup) and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more [almond milk]. But it should be quite thick and NOT pourable – rather, scoopable. Add the poppy seeds (1 tbsp) and gently stir once more.
5

Divide batter evenly between muffin tins (should be enough for between 11-12 muffins).
6

Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan, then remove from tins and let cool completely on a cooling rack.
7

If glazing, whisk the sifted powdered sugar (1 cup) and lemon juice (1 tbsp) together in a small bowl until a thin, pourable glaze is formed and brush or drizzle on the muffins.
8

Will keep covered for several days at room temperature. Freeze for long-term storage (up to 1 month).