Hello there, muffins! These little lemony bites are a good reminder that spring is right around the corner. It’s just hiding under piles and piles of snow. Piles that keep getting bigger and bigger… but eventually the snow will melt. Until then, keep dreaming of sunshine and happiness and cram your face full of these delicious lemon poppy seed muffins.
They’re whole wheat, but they’re not heavy. And the little sub of applesauce makes them just a teeeensy bit healthier. These are great to share, but they’re also great to keep for yourself. I made a double batch and shared a little and froze the rest. I now have a stash of these bad boys sitting next to my dairy-free cinnamon rolls.
Vegan Lemon Poppy Seed Muffins
makes 12 muffins
2 cups whole wheat pastry flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
3/4 cup plain soy milk
1/4 cup freshly squeezed lemon juice
2 tablespoons canola oil
2 tablespoons melted coconut oil, slightly cooled
2 tablespoons unsweetened applesauce
3 lemons, zested
2 teaspoons pure vanilla extract
- Preheat oven to 375°F. Place liners into a muffin tin and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt. Make a well in the center of the dry ingredients and add in soy milk, lemon juice, canola oil, coconut oil, applesauce, zest, and vanilla extract. Mix until ingredients are just moistened, being careful not to over-mix.
- Fill prepared muffin tin three-quarters full. Bake for 20 – 25 minutes, or until muffins are lightly browned on top and a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes before transferring to a wire rack to cool completely.