Easy Vegan Lemon Poppy Seed Muffins
These easy vegan lemon poppy seed muffins are so soft. Drizzle extra lemon glaze on top of them and enjoy!
Servings: 12 muffins
Ingredients
Muffin Batter:
- 1 large ripe banana (mashed)
- 180 g granulated sugar
- 240 ml soy milk
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 medium lemon
- 50 ml freshly squeezed lemon juice
- 275 g all-purpose flour sifted
- 1 Tablespoon baking powder
- 1.5 Tablespoons poppy seeds
- 1 teaspoon salt
Lemon Glaze:
- 160 g powdered sugar
- 4 Tablespoons freshly squeezed lemon juice
Instructions
Preparation:
- Preheat your oven to 200 Celsius (390F).
- Line two 6-hole muffin trays with cupcake liners.
- Grease the 12 cupcake liners with a little oil. Set aside.
Make the muffin batter:
- To a large mixing bowl, add the mashed banana, granulated sugar, soy milk, apple cider vinegar, vegetable oil, vanilla extract, lemon zest and lemon juice. Whisk well.
- Now, fold the flour, baking powder, poppy seeds and salt into the mixture.
- Keep folding the muffin batter until there are no more pockets of flour.
- Equally, pour the batter into the cupcake liners so that they are almost full.
Bake the muffins:
- Place your lemon poppyseed muffins into the centre of the oven. Bake for 20 minutes until they are golden brown, and a skewer comes out clean. Each oven is different so they may take 25 minutes.
- Let the lemon muffins to cool in the trays for 10-15 minutes. Transfer them over to a cooling rack so that they can cool fully.
Make the lemon glaze:
- Add the powdered sugar to a small bowl followed by the lemon juice. Mix well. It should be quite thin in consistency.
- Spoon the glaze over the cooled muffins or dip them in. Enjoy.