Lemon Poppyseed Muffins

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 30

Servings: people

Calories: 178kcal

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.

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Equipment

Ingredients

Muffins

1 cup oat flour
1 cup almond meal
1 tsp baking powder
½ tsp baking soda
1 Tbsp poppyseeds
2 Tbsp flax meal soaked for a few minutes in 1/4 cup water
¾ cup dates
¾ cup apple sauce
⅓ cup lemon juice
1 Tbsp lemon zest
1 tsp vanilla
½ cup almond milk unsweetened, or plant milk of choice

Frosting

⅓ cup raw cashews
⅓ cup lemon juice
½ tsp vanilla
¼ 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.

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Nutrition