Even though I am a true chocoholic, I actually enjoy taking a break from my chocolate eating especially when I can eat delicious treats like these muffins instead. Firstly, the balance between sweet and acid in these muffins is absolutely spot on. The muffin is fluffy, sweet, lemony with deeply nutty poppy seeds as a texture contrast and for that perfect balance of sweetness. However, you can not forget the beautiful, sweet, ultra lemony but not sour glaze, which really takes these muffins to the next level.
Anyhow, like all my recipes these muffins is the kind of muffin you can even have for breakfast. When I think about it, that would basically be the best breakfast ever. Ooooh my! These muffins are made with simple wholesome ingredients and are suitable for basically anyone regardless of dietary preference as they’re vegan, gluten-, refined-, and oil-free. However, they’re not free from delicious goodness!
On another note, you see those lemon slices I decorated my muffins with? The other day, my mum and grandmother were having some coffee and a muffin each and decided to eat the lemon slices on top (obliviously we didn’t just throw them away. Plus, you got to get that vitamin-C in, guys!). The funny thing is that my mum and grandmother thought that those slices of lemon were the sweetest and most delicious pieces of lemon they have ever tried. I reckon the glaze reacted with the lemon and that through diffusion some of the sugar from the glaze was transferred to the lemon. Well, if I’m not correct then I guess I chose to buy the perfect lemon.
Anyway, I really hope you guys enjoy my non-chocolate related recipes as well as my chocolate based ones since I’m really trying to challenge myself to experiment with flavours a bit more. In the beginning, I felt like something was missing every time I made something without chocolate, but now I’m really really enjoying playing with flavours. Enough rambling, enjoy!
Vegan Lemon Poppy Seed Muffins
Do not underestimate a good lemon poppy seed muffin especially not with a glaze as epic as the one in this recipe. Classic are simply not classic without a delicious reason.
- Total Time: 40 minutes
- Yield: 12 muffins
- 65g / 2,3 oz oat flour
- 60g / 2,1 oz buckwheat flour
- 1 tbsp milled flax or chia seeds
- 1 tbsp poppy seeds
- Half the zest from a lemon
- 1,5 tsp baking powder
- A hearty pinch of salt
- 200ml / 1 cups minus 3 tbsp milk of choice
- 40g / 1,4 oz coconut sugar or other granulated sweetener
- 60g / 2,1 oz pitted dates
- 40g / 1,4 oz nut butter of choice (I used cashew butter)
- 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tsp baking soda
- 2 tsp white balsamic vinegar
Glaze + topping
- 2 tbsp cashew butter
- 2 tbsp liquid sweetener
- 1/2 tbsp lemon juice
- Optional lemon slices and poppy seeds for topping
- Preheat the oven to 160ºC / 320ºF. Grease or line a muffin pan with 12 paper muffin liners.
- In a large bowl mix the oat flour, buckwheat flour, milled flax seeds, poppy seeds, lemon zest, baking powder, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, lemon juice, and vanilla smooth.
- Add the wet to the dry and mix until just combined.
- The following steps should be done as quickly as possible. In a small bowl, put the baking soda. Pour the vinegar on top and quickly transfer to the batter, stir in, and divide between the muffin liners. Do not fill the liners over 2/3 full. Bake for 18-20 minutes. Take out and let cool.
- Mix together all the ingredients for the glaze. Using the end of a small piece of cutlery, poke a few holes into each muffin and glaze. Optionally top with som extra poppy seeds or lemon slices. Serve and enjoy!
Keywords: Lemon poppy seed muffins, vegan, gluten free, healthy, without oil, refined sugar free