I feel like I go through life now just craving anything and everything that is lemon poppyseed flavor. I don’t know when or why this happened but it has.
If I see something that’s lemon poppyseed chances are I’m probably going to buy it. Sometimes I’ve been let down but most times I just end up a happy little poppyseed. I’ve found that Sprouts has some of the best lemon poppyseed muffins but since it’s not a good idea to buy them all the time and eat them as often as I would like I decided to make my own at home.
I kept this version vegan unlike the normal ones at sprouts so they definitely aren’t the same at all but still mighty tasty.
They are perfect for breakfast or for an afternoon snack with a cup of tea, or for dessert, or just anytime you like really. They are bright and have that perfect lemon flavor with a bit of added sweetness from the icing drizzle on top which you can omit if you like. I used unsweetened apple sauce and not a ton of sugar so I liked the little bit of extra sweetness but it’s totally up to you if you want to leave them plain or not.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Lemon Poppyseed Muffins (Vegan)
These vegan lemon poppyseed muffins come together in 30 minutes and require only one bowl for mixing. They are sweet, tart,& perfect for anytime of day!
- 2 flax eggs
- 3/4 cup unsweetened apple sauce
- 1/2 cup sugar
- zest of 1 lemon
- 1/4 cup lemon juice
- 1 tbsp poppyseed
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1/4 cup unsweetened coconut milk
- 1 cup flour
- 1/2 cup oats
- cup Optional for icing: 1 powdered sugar + 1 tbsp water or lemon juice
Preheat oven to 375 degrees and line a standard muffin tin with 12 paper liners
In a large bowl prepare flax eggs and let rest for 10-15 minutes to thicken up.
Add applesauce, lemon juice and zest, oil, milk, baking soda, salt and whisk together to combine.
Add flour, and oats and stir with a spoon or spatula until just combined, being careful not to over-mix. Stir in the poppy seeds
Divide batter evenly between muffin tins (using an ice-cream scoop helps to make sure they are evenly filled.)
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
Once completely cooled If glazing, whisk the ingredients together until a thin, pourable glaze is formed.