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Vegan Lemon-Poppy Seed Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Delicious vegan lemon poppy seed muffins with added banana for extra moistness.
Ingredients:
  • 0.5 cup white sugar
  • 0.25 cup fresh squeezed lemon juice
  • 2.5 tablespoons vegetable oil
  • 1 tablespoon lemon zest
  • 2 teaspoons lemon extract
  • 0.5 cup coconut milk beverage (such as Silk®)
  • 1 cup flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.33333334326744 cup mashed banana
  • 2 tablespoons poppy seeds
  • 0.5 cup confectioners' sugar
  • 1 tablespoon fresh squeezed lemon juice
Instructions:
  • Preheat your oven to 350°F (175°C) and prepare a 9-cup muffin tin by greasing it or lining it with paper liners.
  • In a bowl, combine sugar, lemon juice, oil, lemon zest, and lemon extract. Mix until well blended. Add coconut milk and stir until fully incorporated. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Combine with the sugar mixture. Lastly, gently fold in mashed banana and poppy seeds.
  • Carefully fill each prepared muffin cup with batter, ensuring they are filled 3/4 of the way full.
  • Bake in the preheated oven for 20-22 minutes until tops spring back when lightly pressed and a toothpick comes out clean. Let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely for at least 25 minutes.
  • In a bowl, combine confectioners' sugar and 1 tablespoon of lemon juice to create the glaze. Brush the glaze onto the cooled muffins.

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