Looking for a healthy, allergy friendly breakfast? These lemon poppyseed muffins are incredible.
I made these lemon poppyseed muffins yesterday and they turned out great! They’re not overly sweet, but will still satisfy your sweet tooth. I got this recipe from Ambitious Kitchen and adapted it slightly to make it vegan and gluten free. Feel free to use regular or whole wheat flour instead!
1 1/2 cups gluten free flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ tablespoons poppy seeds
Zest from 2 large lemons
1/3 cup maple syrup
2 flax or chia eggs (or egg replacer works)
1/2 cup unsweetened, dairy free yogurt (I used coconut)
2 tablespoons lemon juice
½ teaspoon almond extract
¼ cup coconut oil, melted (or vegan butter)
1 cup fresh or frozen blueberries (optional!)
Preheat your oven to 400 degrees.
Place 10 muffin liners in a muffin tin and spray them with nonstick spray.
In a large bowl, whisk together your dry ingredients.
In a separate bowl, whisk together your wet ingredients until smooth and well mixed.
Slowly add your wet ingredients to your dry ingredients until just combined, then stir in your melted coconut oil (or vegan butter).
Slowly stir in your blueberries if using.
Divide your batter between the 10 muffin cups.
Bake for 13-15 minutes or until your tester comes out clean!
1/2 cup powdered sugar (I like to make my own using coconut sugar)
1-2 TBS lemon juice
Mix together your powdered sugar and lemon juice until a thick glaze forms.
Pour or spread the glaze over the muffins once they’ve cooled.
Homemade Powdered Sugar (using coconut sugar)
Blend 1 cup coconut sugar in a small blender until it forms a powdered sugar consistency. Use this in the recipe in the place of normal powdered sugar.