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 1x
Ingredients
Scale
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
- 2 tsp baking soda
- 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 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
Instructions
- 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, baking soda, 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. Quickly 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
Find it online: https://hannaekelund.com/lemon-poppy-seed-muffins/