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Lemon Poppyseed Muffins (Vegan)

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Level: Easy

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Description

Muffins made with whole wheat flour, coconut oil, and fresh-squeezed lemon juice for a light morning pick-me-up!

Ingredients

  • 2-½ cups Whole Wheat Flour
  • 2 Tablespoons Poppyseeds
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¾ teaspoons Sea Salt
  • 2 whole Flax Eggs
  • 1 cup Non-dairy Milk
  • ½ cups Coconut Sugar
  • 2 Tablespoons Lemon Zest
  • ½ cups Lemon Juice
  • ¼ cups Coconut Oil

Preparation

Preheat oven to 400ºF and coat a muffin pan with melted oil or butter or cupcake liners.

Combine the dry ingredients (flour, poppyseeds, baking powder, baking soda, salt) in a large mixing bowl, stirring to combine. Set aside.

In a smaller bowl, whisk wet ingredients (flax eggs, milk, sugar, lemon zest, lemon juice, oil) until combined. Pour into dry ingredients and stir to combine. You can also use a stand mixer here, but don’t mix too much. Be sure to leave a few lumps in the batter.

Pour batter into muffin tins, about 3/4-full. Sprinkle lightly with a touch of sea salt and bake for 15–17 minutes, or until a toothpick poked in the middle of a muffin comes out sparkly clean.

Let cool slightly before removing from the oven. Serve with vegan butter (highly recommended). Store leftovers in an airtight container for up to 1 week.

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