These zesty treats were delicious. I have been on so many different receipe pages & find out they are super old posts. I used the zest of two lemons as I didn’t have lemon extract and found the lemon taste still came out quite nicely. The batter was too wet to start and while baking the muffins raised too much and then imploded. Starting off with a hotter oven helps the muffins to rise better when they first go in the oven. This will definitely be a repeat recipe here. Want some more delicious vegan muffin recipes? My family and I loved this recipe. I’ve made some other recipes before that mention if you don’t have lemon extract you can use lemon juice (just use more so the flavor comes through) so just keep that in mind if you live in NYC like I used to & have a hard time finding it. You’ll notice that it will begin to curdle at the bottom, which is exactly what you want. If it comes out clean, they’re done. You can’t substitute almond flour for regular flour in baking. I don’t bake with almond flour since my husband doesn’t’ eat nuts, so I’m not one to ask about how to make it work with almond flour, but I know that there is a very specific way to bake with it. Follow the instructions on the packet of your egg replacer to make the equivalent of 3 eggs and whisk lightly in a bowl to froth up. dairy-free, egg-free, and can easily be made gluten-free as well. This was my first time cooking with poppy seeds and won’t be my last. Simple vegan comfort foods that get everyone to eat their veggies. (If you stir too much, it won't rise as much). delicious! I love how moist these muffins turned out! Bake at 375°F (190°C) for 22 minutes for standard muffins. these turned out amazing, will definitely be making again! the perfect grab and go vegan breakfast or snack. I’m doubling the batch next time! Tag me at #thehiddenveggies! vegan lemon muffin, vegan lemon poppy seed bread, vegan lemon poppy seed muffin. (If you stir too much, it won’t rise as much). If you need these to be gluten-free, simply swap out the flour with a gluten-free flour mix and add a tsp of xanthan gum to the dry mix. Pingback: Easy Vegan Pumpkin Muffins | I Can You Can Vegan ICanYouCanVegan Pumpkin Spice Muffins, Your email address will not be published. You will probably want to use a lot of lemon zest to make up for the missing flavor. I know these Vegan Lemon Poppy Seed Muffins are gonna be your favorite, but I still wanted to share some of my other muffin variations too! Facebook 0 Tweet 0 Pin 0. If not, let these Vegan Lemon Poppy Seed Muffins continue baking for a few minutes more. These muffins have such a bright flavor. Enjoy! The muffins are ready when risen, golden in color, and firm in the center when pressed slightly. He raved about them! Swap the flour for a gluten-free flour mix and add 1 tsp of xanthan gum if your mix doesn't already contain it. Thanks for another fantastic recipe! Once all the batter has been distributed, transfer them to your preheated oven and allow these Vegan Lemon Poppy Seed Muffins to bake for about 17 minutes. Undecorated, the muffins will keep for two to three days in an airtight box. Only fill the muffin tins about 3/4 of the way full or they will overflow when baked. You can try increasing the baking soda by 1/2 tsp if you want. Follow me on Pinterest, Instagram, Twitter, and Facebook! Save my name, email, and website in this browser for the next time I comment. They’re always a hit with both vegan and non-vegans, they work great with gluten-free flour, and they still taste great the next day if you bake them a day ahead. Put the muffin tins in the oven and turn down the heat to 375°F (190°C). Enjoy! A classic lemon-flavored muffin made vegan and easily made gluten-free. These were so good, and I love the Lemon Poppyseed flavor! What Is Egg Replacer and How Do I Use It? These are now our favorite muffins! They’re super easy to make, they have the perfect amount of lemony flavor and they have the perfect texture! But that’s probably only until I discover a new combination lol. Add in the wet ingredients and whisk together to combine. Then I am left without answers. Serve these muffins with some savory vegan breakfast options like vegan scrambled eggs, vegan corned beef hash, or some tempeh bacon. Go ahead and sit it to the side for now until it’s time to add in the liquids. , Thank you so much for your speedy reply. Put the muffin tins in the oven and turn down the heat to 375° F. Bake at 375° F for 22 minutes. A foodie since birth. I just bake mine in a regular metal muffin tin. As these muffins have a sturdy, yet tender texture, they will hold up well in a lunch box or packed for a picnic. also replaced white sugar with stevia. Once your lemon is zested you’re ready to begin with the remaining ingredients. Batter may still be a little lumpy. I love to see what you made too! I found a new go-to! Great flavors! Enjoy. As long as most of the lumps are out you’re good! Follow the recipe the same as you would for the muffin batter. Jump to Recipe Print Recipe. Enjoy! Healthy Vegan Muffins with Hidden Veggies. Super light and fluffy with a great citrus taste. Decorate as desired. What you’ll need to make vegan lemon poppy seed muffins…. I love lemon poppyseed desserts! (I have not tested it with almond flour and I am not sure how they will bake up with grain-free mixes). Hi! Vegan Lemon Poppy Seed Muffins. These vegan lemon poppy seed muffins are made with simple ingredients in 1 bowl and bake up moist and delicious every time! Whether you're following a vegan diet or not, you will love these easy lemon poppy seed muffins. Next, you’ll begin doing your prep. I tried these with mashed banana and vegan yoghurt instead of apple sauce (as i had none) and it worked amazingly, also added blueberries! * Percent Daily Values are based on a 2000 calorie diet. You can, it’s just for flavor, but that gives it a lot of the lemon flavor. Kootek 42-Piece Cake Decorating Kit Review, Wilton Dessert Decorator Plus Cake Decorating Tool Review, Kootek All-In-One Cake Decorating Kit Review. white, whole wheat or gluten-free mixes all work well. Remove from the oven and leave to cool in the tray. These look so fluffy and moist too! The perfect balance of sweet and tart, they will be a hit for sure! , Preheat it to 400, then turn it down to 375 when you put them in the oven. Set aside. How to Bake Lemon Poppy Seed Muffins. In a large mixing bowl, mix together the dry ingredients. The refreshing citrus flavor makes this a great muffin to eat at breakfast or tea time. easy to make with simple ingredients found in most grocery stores. I’m so happy that you liked them, Katy! Your email address will not be published. These are my favorite muffins to make for brunch or bring to an event. Thanks Desiree! I cannot say enough good things about this recipe! Vegan Lemon Sugar Cookies | I Can You Can Vegan Soft, Chewy Delicious Sugar Cookies! YUM! Give this recipe a try and let me know what you think in the comments below. These vegan lemon poppy seed muffins are made with simple ingredients in 1 bowl and bake up moist and delicious every time! This is my new go to muffin when I need it o be vegan. i didn’t have lemon extract on hand so used a little vanilla extract and extra lemon zest and juice. These are so good. In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, lemon zest, and salt. Also, make sure that you get it in the oven as soon as you can after mixing and make sure your oven is set to 400 F and then turn it down to 375 F once you close the door. I love all things lemon so this muffin was right up my alley . Yummly 0. The first is by color. Once cooled, drizzle the icing over the muffins. Gently mix in the lemon zest and poppy seeds. To start, measure out your unsweetened almond milk in a liquid measuring cup, then add in the apple cider vinegar.