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!
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Ingredients
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
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Instructions
- 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.
Nutrition
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
