Gluten-Free Vegan Lemon Poppy Seed Muffins
These gluten-free vegan lemon poppy seed muffins are so easy to prepare and make a great breakfast treat. Top them with this simple lemon glaze to take them to the next level!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12 muffins
For the muffin:
- 2/3 cup granulated sugar
- zest of 2 lemons
- 3 cups gluten-free flour blend
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tbsp poppy seeds
- 6 tbsp fresh lemon juice from 2 medium lemons
- 1 3/4 cup almond milk
- 1 tbsp apple cider vinegar
- 1/2 cup vegetable oil
- 1 tsp vanilla
For the glaze:
- 3/4 cup powdered sugar
- 1 lemon zested and juiced
Combine the granulated sugar and lemon zest. Rub the zest into the sugar for a few minutes until the sugar is very fragrant.
Combine lemon sugar with the gluten-free flour, baking powder, baking soda, salt, and poppyseeds. Stir to combine.
In a medium bowl, combine lemon juice, almond milk, apple cider vinegar, vegetable oil and vanilla and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until combined.
Spray muffin tins with either cooking spray (not the baking kind which is not gluten-free) or paper muffin cups.
Fill muffin cups with batter.
Bake at 375F for 26-30 minutes. Makes 12 large muffins.
Calories: 269kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Sodium: 400mg | Potassium: 93mg | Fiber: 3g | Sugar: 20g | Vitamin C: 8.3mg | Calcium: 114mg | Iron: 1.3mg