Vegan Lemon Poppy Seed Muffins
These zesty and sweet Jumbo Vegan Lemon Poppy Seed Muffins are perfect for breakfast or snacks and are made with whole grains!
Servings: 12 muffins
Calories: 170kcal
Equipment
Ingredients
- 6 tablespoons aquafaba*
- ¾ cup unsweetened applesauce
- ⅓ cup sugar
- ¼ cup non dairy milk
- ¼ cup oil
- ⅓ cup lemon juice
- ¼ cup maple syrup
- 2 tablespoons lemon zest
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 tablespoon poppy seeds
Instructions
- Preheat your oven to 375 °F and grease 12 muffin cups with cooking spray or line them with silicone muffin liners. Set the muffin pan aside.
- In a mixing bowl, whisk together the first 11 ingredients, from the aquafaba to the sea salt. Allow the mixture to foam for 5 minutes. This is the baking soda reacting with the lemon juice.
- Add in the whole wheat flour and oat flour and stir just until combined.
- Lastly, gently fold in the poppy seeds.
- Divide the batter evenly among the 12 standard muffin cups.
- Bake the muffins for 18-22 minutes or until they are slightly golden on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the pan before removing them and allowing them to cool completely on a wire rack.
Notes
*Aquafaba is the liquid from a can of chickpeas
Store the muffins in an airtight container for a couple of days.
Nutrition
Serving: 1muffin | Calories: 170kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 226mg | Potassium: 121mg | Fiber: 2g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg