Vegan Lemon and Poppyseed Muffins

I don’t know why, but lemon & poppy seeds belong together.

Vegan, moist and simply scrumptious lemon & poppy seed muffins. Baking doesn’t need default butter, eggs and sugar - there is another way!

Servings: 9 muffins 

Total time: 45 min

For the muffins

Ingredients

1 cup (140g) whole spelt flour

1 cup (100g) oat flour

1 tsp baking powder

pinch of salt

1/2 cup (75g) raw cane, coconut or dehydrated date sugar

1 cup (250ml) oat milk or other plant-based milk

2 tbsp (30 ml) coconut oil, melted and slightly cooled

1 tbsp apple cider vinegar

Add ins:

1/4 cup (50g) poppy seeds

zest of 1 1/2 organic lemons

Instructions

1. Preheat the oven to 180°C and prepare your muffins cups (I used paper ones, you can also use silicone moulds or grease a muffin tin).

2. In a bowl, combine the flours, baking powder, salt and sugar.

3. Add in the oat milk, coconut oil and apple cider vinegar and whisk to combine, until no clumps remain.

4. Fold in the poppy seeds and lemons, then fill 2/3 of each muffin cup.

5. Bake in the oven for 20-25 minutes or until a knife comes out clean.