Lemon Poppy Seed Muffins

Dairy Free + Eggless

Lemon Poppy Seed Muffins

These soft, fluffy muffins are loaded with delicious lemon flavor and light poppy seed crunch.

Most muffin recipes contain dairy and eggs. Luckily, it's easy to replace these with plant-based alternatives.

Dairy Free + Eggless Muffins

Ground flaxseed Lemon juice Lemon zest Plant-based milk Apple cider vinegar Vegetable oil Sugar Vanilla extract Flour Baking powder Baking soda Poppy seeds Icing sugar

Recipe Ingredients

1. Prep Flaxseed "Egg"     and "Buttermilk" 2. Whisk Wet Ingredients 3. Mix in Dry Ingredients 4. Bake in Oven 5. Glaze and Serve

How to Make It

Prep Flaxseed "Egg"

Step 1:

Stir ground flaxseed with lemon juice and set aside.

Prep "Buttermilk"

Step 1:

Mix plant-based (soy) milk with apple cider vinegar and set aside.

Whisk Wet Ingredients

Combine flaxseed "egg" with plant milk mixture, oil, sugar and vanilla. Whisk until well combined, then whisk in lemon zest.

Step 2:

Mix in Dry Ingredients

Add flour, baking powder, baking soda and poppy seeds. Stir until no clumps remain.

Step 3:

Bake in Oven

Prep a 12-slot muffin tray and scoop in the batter. Bake for 25 min in an oven preheated to 350 F.

Step 4:

Glaze and Serve

Stir together icing sugar and lemon juice. Drizzle across muffins cooled to room temperature.

Step 5:

Place in airtight container. Countertop = 2-3 days Refrigerator = 1 week Freezer = 3 months

How to Store Leftovers

Lemon Poppy Seed Muffins

Dairy Free + Eggless