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Vegan and Gluten-Free Lemon Poppy Seed Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Vegan, gluten-free lemon poppy seed muffins for a healthy and allergy-friendly treat.
Ingredients:
  • 1 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 2 cups gluten-free all purpose baking flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon poppy seeds
  • 0.66666668653488 cup sugar
  • 0.33333334326744 cup canola oil
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and prepare 18 muffin cups by greasing them or lining them with paper liners.
  • Combine soy milk and apple cider vinegar in a bowl and let sit for 10 minutes until it curdles, creating "buttermilk".
  • In a bowl, combine gluten-free flour, baking powder, baking soda, salt, and poppy seeds. In a separate large bowl, whisk together sugar, oil, and lemon zest. Slowly stir in lemon juice, vanilla extract, and the "buttermilk" mixture. Add the flour mixture and mix until the batter is combined.
  • Divide the batter evenly into the muffin cups, filling each up to two-thirds full.
  • Bake in the preheated oven for 18 to 20 minutes until the tops spring back and a toothpick inserted into the center comes out clean. Let cool in tins for 5 minutes, then transfer to a wire rack to cool completely for 10 to 15 minutes.
  • Once the muffins have cooled, prepare a smooth glaze by whisking together confectioners sugar and 2 tablespoons of lemon juice in a small bowl. Drizzle the glaze over the tops of the muffins.

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