Lemon Poppyseed Muffins (Vegan)

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.