Plant Based Vegan Lemon Poppyseed Muffins that are gluten, refined sugar and oil free is just what spring calls for. This version of the Classic Lemon poppyseed muffin will leave you smiling and guilt free! Tart and refreshing, they are great for breakfast or a mid-afternoon treat with a tall Iced Mocha. Yum =) . Makes 12 muffins
Lemon Poppyseed Muffins
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Ingredients
Muffins
1 cup oat flour
1 cup almond meal
1 tsp baking powder
1/2 tsp baking soda
1 Tbsp poppyseeds
2 Tbsp flax meal soaked for a few minutes in 1/4 cup water
3/4 cup dates
3/4 cup apple sauce
1/3 cup lemon juice
1 Tbsp lemon zest
1 tsp vanilla
1/2 cup unsweetened almond milk ( or plant milk of choice )
Frosting
1/3 cup raw, unsalted cashews
1/3 cup lemon juice
1/2 tsp vanilla
1/4 cup water
3 medjool dates
Instructions
Muffins
- Mix together the oat flour, almond meal, baking powder, baking soda and poppyseeds. Blend the remaining ingredients in a blender until smooth. Add to the flour mixture and stir. Distribute into muffin tin lined with muffin papers. Bake at 350° for 30 minutes. Allow to cool.
Frosting
- Mix ingredients in a blender until smooth. Let it sit for 5-10 minutes. Scoop into a piping bag and frost muffins. If you don’t have a piping bag you can frost muffins with a butter knife.
4 comments
Do u have a cook book? Love your recipes.
I don’t but we will have a PDF version sometime this year🤗
I hope we will eventually be able to make a real cookbook 👍
Are these lemon poppy seed muffins really 1300 calories each muffin? That’s what it said when I went to print the recipe.
Well, sorry about that, I’m not seeing that calorie count again. Do you have a calories count for these muffins?